Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions

Journal of the Korean Society for Applied Biological Chemistry

Volumn 56, Issue 5, 2013, Pages 605-612

  Lee, Jin Hwan ^a,d   Lee, Byong Won ^b   Kim, Balo ^a   Kim, Hyun Tae ^b   Ko, Jong Min ^b   Baek, In Yeoul ^b   Seo, Weon Taek ^a   Kang, Young Min ^c   Cho, Kye Man ^a  

^a National Institute of Biological Resources   (South Korea)

^b Gyeongsang National University   (South Korea)

^c National Institute of Crop Science   (South Korea)

^d Korea Institute of Oriental Medicine (KIOM)   (South Korea)

Author keywords

antioxidant activity; high protein soybean; isoflavone; phenolic acid; roasting

Indexed keywords

EID: 84886732076     PISSN: 17382203     EISSN: 2234344X     Source Type: Journal    
DOI: 10.1007/s13765-013-3048-2     Document Type: Article

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