Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 2, 2015, Pages 203-209

  María Landete, José ^a   Hernández, Teresa ^b   Robredo, Sergio ^b   Dueñas, Montserrat ^c   De Las Rivas, Blanca ^b   Estrella, Isabel ^b   Muñoz, Rosario ^b  

^a INIA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Bioactive compounds; Consumer confusion; Flavonoids; Isoflavones; Vitexin

Indexed keywords

GLYCINE MAX; LACTOBACILLUS PLANTARUM; VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

ANTIOXIDANT; APIGENIN; GLUCOSIDE; ISOFLAVONE DERIVATIVE; PHENOL DERIVATIVE; VITEXIN; WATER;

DIET; FABACEAE; FERMENTATION; FOOD HANDLING; HEALTH; HUMAN; LACTOBACILLUS; METABOLISM; PLANT SEED; PROCEDURES; SOYBEAN;

ANTIOXIDANTS; APIGENIN; DIET; FABACEAE; FERMENTATION; FOOD HANDLING; GLUCOSIDES; HEALTH; HUMANS; ISOFLAVONES; LACTOBACILLUS; PHENOLS; SEEDS; SOYBEANS; WATER;

EID: 84924937360     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.986068     Document Type: Article

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