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Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods 期刊论文
Journal of Agricultural and Food Chemistry,2009, 卷号: 57, 期号: 11, 页码: 4706-4717
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：12/0  |  提交时间：2021/09/01
Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing 期刊论文
Journal of Agricultural and Food Chemistry,2009, 卷号: 57, 期号: 11, 页码: 4754-4764
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：24/0  |  提交时间：2021/09/01
Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region 期刊论文
Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 19, 页码: 9102-9113
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：12/0  |  提交时间：2021/09/01
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones 期刊论文
Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 18, 页码: 8365-8373
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：10/0  |  提交时间：2021/09/01
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