| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539273 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Forty-three phenolics in soybean seed decreased to â¼50% in soy curd and <1% in soy paste. ⺠Heating/filtering/coagulation in soy curd are key factors for loss of phenolics. ⺠Steaming/fermentation/aging in soy paste are key factors for loss of phenolics. ⺠Aging period affects the decrease of phenolic acids contents in the soy paste. ⺠Soy paste contains more useful phenolics than those in soybean seed and soy curd.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ill-Min Chung, Su-Hyun Seo, Joung-Kuk Ahn, Seung-Hyun Kim,