Variations in Isoflavone During Soybean Maturation and Their Thermal Process-Dependent Conversion
Immature soybean seeds, after steaming or boiling, are widely consumed in Northeast Asia. However, changes in isoflavones and antioxidant activities during processing at different seed stages remain underexplored. In this study, soybean seeds at four maturity stages (R5–R8) were analyzed for 12 isof...
Sparad:
| Huvudupphov: | , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2025-09-01
|
| Serie: | Agronomy |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2073-4395/15/9/2155 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|