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	Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing 期刊论文 Food Chemistry,2011, 卷号: 129, 期号: 3, 页码: 974-981 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：11/0 \| 提交时间：2021/09/01 Anticancer Black beans Black soybean Cellular antioxidants Phenolics Phytic acid Pinto beans Saponin Thermal processing Yellow soybean
	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