A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Author: Kim J.   Jung W.   Chun S.   Yu C.   Ma K.   Gwag J.   Chung I.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.2, 2006-12, pp. : 259-270

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