Phenolic Composition and Antioxidant Activity in Seed Coats of 60 Chinese Black Soybean (Glycine max L. Merr.) Varieties-Reference-Cited by-同舟云学术

Phenolic Composition and Antioxidant Activity in Seed Coats of 60 Chinese Black Soybean (Glycine max L. Merr.) Varieties

Published:2011-05-17 Issue:11 Volume:59 Page:5935-5944
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Rui Fen¹,Zhang Fang Xuan¹,Zhang Ming Wei¹,Wei Zhen Cheng¹,Yang Chun Ying¹,Zhang Yan¹,Tang Xiao Jun¹,Deng Yuan Yuan¹,Chi Jian Wei¹

Affiliation:

1. Key Laboratory of Functional Food Research, Ministry of Agriculture, Bio-Technical Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201593n

Reference30 articles.

1. Soybean Foods and Their Benefits: Potential Mechanisms of Action

2. Health Effects of Soy Protein and Isoflavones in Humans

3. Antioxidant Capacity of Seed Coat, Dehulled Bean, and Whole Black Soybeans in Relation to Their Distributions of Total Phenolics, Phenolic Acids, Anthocyanins, and Isoflavones

4. Antioxidant Activities of Black and Yellow Soybeans against Low Density Lipoprotein Oxidation

5. Antioxidant Properties, Phytochemical Composition, and Antiproliferative Activity of Maryland-Grown Soybeans with Colored Seed Coats

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