Open AccessComponent Changes in Antioxidant Activity and Isoflavones (β-glucoside & aglycone) Contents of Small Black Bean According to Different Cooking Methods
Author(s) -
Jihun Shin,
Nami Joo
Publication year - 2016
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2016.32.2.197
Subject(s) - aglycone , isoflavones , antioxidant , glucoside , chemistry , component (thermodynamics) , botany , food science , traditional medicine , horticulture , biology , biochemistry , physics , medicine , glycoside , alternative medicine , pathology , thermodynamics
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