Phenolic Antioxidants of Soy Protein Hydrolyzates

Journal of Food Science

Volumn 47, Issue 1, 1982, Pages 24-35

  PRATT, DAN E ^a,b   PIETRO, CARMINE DI ^a,b   PORTER, WILLIAM L ^a,b   GIFFEE, J WALTER ^a,b  

^a PURDUE UNIVERSITY   (United States)

^b US Army Natick   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985200269     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1982.tb11018.x     Document Type: Article

References (9)

1. Studies on flavor components in soybeans
2. Antioxidant effect of protein hydrolyzates in a freeze‐dried model system
3. Antioxidant effect of protein hydrolyzates in freeze‐dried model systems
4. Antioxidant activity of soybean flour and derivatives–A review
5. Major volatile neutral and acid compounds of hydrolyzed soy protein
6. A new isoflavone from soy beans
7. Natural antioxidants of soybeans and other oil seeds. Chapter 18
8. Source of antioxidant activity of soybeans and soy products