SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTS
- 1 November 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6) , 1720-1722
- https://doi.org/10.1111/j.1365-2621.1979.tb09125.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANSJournal of Food Science, 1978
- Antioxidative and antihemolytic activities of soybean isoflavonesJournal of Agricultural and Food Chemistry, 1976
- Role of Flavones and Related Compounds in Retarding Lipid—Oxidative Flavor Changes in FoodsPublished by American Chemical Society (ACS) ,1976
- WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANSJournal of Food Science, 1972
- Studies on Flavor Components in Soybean Part IIAgricultural and Biological Chemistry, 1966
- Lipid Antioxidants in Plant TissueJournal of Food Science, 1965