Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2513-2519

  Lee, Ji Hye ^a   Jeon, Ji Kyeong ^a   Kim, Seong Gyu ^a   Kim, Sae Hun ^b   Chun, Taehoon ^b   Imm, Jee Young ^a  

^a Kookmin University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Antioxidants; Flavonoids; Phenols; Saponins

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANTS; COMPARATIVE ANALYSIS; FLAVONOID CONTENT; MUNGBEANS; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; SAPONINS; TOTAL PHENOLS;

AGENTS; ASSAYS; FLAVONOIDS; METABOLITES; PHENOLS; QUALITY CONTROL;

PLANTS (BOTANY);

GLYCINE MAX; VIGNA RADIATA VAR. RADIATA;

EID: 81255185479     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02775.x     Document Type: Article

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