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	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 Anthocyanins Antioxidants Black bean DPPH Flavan-3-ols Flavonols FRAP HPLC ORAC Phenolic acids Pinto bean Processing Total phenolics
	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 Anthocyanins Antioxidants DPPH Flavonols FRAP HPLC Isoflavones North Dakota soybean cultivars ORAC Phenolic acids Total phenolics