2006•European Food Research and TechnologyRequires access

A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Jin‐Ae Kim, W.S. Jung, Sechul Chun, Chang Yeon Yu, K. H., Jae Gyun Gwag, Ill‐Min Chung

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Key concepts: Coat, Cotyledon, Chemistry, DPPH, Anthocyanin, Food science, Chlorogenic acid, Glycine

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A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties — Research Paper | ScholarLens