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Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.)
This study investigated the transition between the free and bound forms of functional compounds in germinated black soybean. Black soybean was germinated at 25°C over 6 days and then the free and bound forms of functional compounds were extracted. Total free polyphenol, flavonoid, and phenolic acid...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049237/ https://ncbi.nlm.nih.gov/pubmed/30263444 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0240-2 |
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