Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration

Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperat...

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Detalles Bibliográficos
Autores principales: Prabakaran, Mayakrishnan, Lee, Kyoung-Jin, An, Yeonju, Kwon, Chang, Kim, Soyeon, Yang, Yujin, Ahmad, Ateeque, Kim, Seung-Hyun, Chung, Ill-Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222662/
https://www.ncbi.nlm.nih.gov/pubmed/30347888
http://dx.doi.org/10.3390/molecules23102713

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222662/
https://www.ncbi.nlm.nih.gov/pubmed/30347888
http://dx.doi.org/10.3390/molecules23102713

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