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Phytochemical profiles of black and yellow soybeans as affected by roasting
Journal article
International Journal of Food Properties,2017, volume: 20, issue: 12, pages: 3179-3190
Authors:
Zhou, Rongrong
;
Cai, Weixi
;
Xu, Baojun
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Submit date：2021/04/23
Anthocyanins
Antioxidants
Isoflavones
Phenolic
Roasting
Saponins
Soybean
Trypsin inhibitors
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