Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction

Journal of the Science of Food and Agriculture

Volumn 93, Issue 15, 2013, Pages 3883-3890

  Hsu, Cheng Kuang ^a   Lin, Wei Hsuan ^a   Yang, Huai Wen ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Black soybean; Preheating; Tea

Indexed keywords

GLYCINE MAX; RATTUS;

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT;

ADULT; ANIMAL; ARTICLE; BLACK SOYBEAN; CHEMISTRY; COLOR; FERMENTATION; HEAT; HUMAN; ODOR; PLANT SEED; PREHEATING; SOYBEAN; TASTE; TEA; YOUNG ADULT;

ANTIOXIDANT; BLACK SOYBEAN; PREHEATING; TEA;

ADULT; ANIMALS; ANTHOCYANINS; ANTIOXIDANTS; COLOR; FERMENTATION; FLAVONOIDS; HOT TEMPERATURE; HUMANS; ODORS; PHENOLS; PLANT EXTRACTS; SEEDS; SOYBEANS; TASTE; YOUNG ADULT;

EID: 84887016945     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6373     Document Type: Article

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