Work

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

Year: 2008

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf8012234

Authors: Baojun Xu, Sam K. C. Chang

Institutions: Dalian University, North Dakota State University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2020500559

FWCI: 6.908

Cites: 47

Cited by: 339

Related to: 10