Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Chemistry Central Journal

Volumn 11, Issue 1, 2017, Pages

  Chung, Ill Min ^a   Oh, Jin Young ^a   Kim, Seung Hyun ^a  

^a Konkuk University   (South Korea)

Author keywords

Fatty acids; Phenolic compounds; Pickled soybeans; Vinegar pickling; Vitamin E

Indexed keywords

EID: 85024389485     PISSN: None     EISSN: 1752153X     Source Type: Journal    
DOI: 10.1186/s13065-017-0298-9     Document Type: Article

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