| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541046 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Isoflavones and anthocyanins in black soybeans were elucidated by HPLC-DAD-ESI/MS. ⺠Isoflavones and anthocyanins in black soybeans decreased markedly during storage. ⺠Genistein and cyanidin-3-O-glucoside showed the greatest decrease during storage. ⺠Antioxidant activities of black soybeans decreased during storage. ⺠The contents of protein, oil, and fatty acid showed a slight decrease during storage.
Related Topics
Physical Sciences and Engineering
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Authors
Jin Hwan Lee, Kye Man Cho,