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

Por Mayakrishnan Prabakaran, Ji-Hee Lee, Ateeque Ahmad, Seung-Hyun Kim, Koan-Sik Woo, Mi-Jung Kim, Ill-Min Chung
Publicado em 2018-09-01

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

Por Tae-Dong Jung, Gi-Hae Shin, Jae-Min Kim, Sun-Il Choi, Jin-Ha Lee, Sang Jong Lee, Seon Ju Park, Koan Sik Woo, Sea Kwan Oh, Ok-Hawn Lee
Publicado em 2017-06-01