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	Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing 期刊论文 Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 16, 页码: 7165-7175 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：28/0 \| 提交时间：2021/09/01 Anthocyanins Antioxidants Black soybean Boiling DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Steaming Total phenolics Yellow soybean
	Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes 期刊论文 Food Chemistry,2008, 卷号: 110, 期号: 1, 页码: 1-13 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：30/0 \| 提交时间：2021/09/01 Antioxidant activity Boiling Cool season food legumes Legumes ORAC Peas and lentils Phenolics Soaking Steaming
	Variable selection via nonconcave penalty function in structure-boiling points correlations 期刊论文 JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM,2005, 卷号: 714, 期号: 2-3, 页码: 235-242 作者: Peng, Xiaoling; Hu, Qiannan; Liang, Yizeng 收藏 \| 浏览/下载：8/0 \| 提交时间：2022/01/12 boiling points penalized least squares cross-validation topological index