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Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used. The effect of storage time and temperature on the phenolic acids and isoflavones composition of raw soybean flour (RWSF) and...

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Detalles Bibliográficos
Autores principales:	Prabakaran, Mayakrishnan, Lee, Ji-Hee, Ahmad, Ateeque, Kim, Seung-Hyun, Woo, Koan-Sik, Kim, Mi-Jung, 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/PMC6225263/ https://www.ncbi.nlm.nih.gov/pubmed/30189681 http://dx.doi.org/10.3390/molecules23092269

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