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  • [논문] 검은 콩 및 노란 콩의 품질 특성 및 콩 부위별 항산화 활성
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  • 검정콩의 주요 항산화 물질과 항산화 효과의 규명
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참고 문헌

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  • Kusunoki T, Higashi H, Hosai S, Hata D, Sugie K, Mayumi M, Migawa H. Tryosine phosphorylation and its possible role in superoxide production by human neutrophils stimulated with FMLP and IgG. Biochem. Biophys. Res. Com. 183: 789-796 (1992) 
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  • Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free radical Biol. Med. 20: 933-956 (1996) 
  • Wang H, Murphy PA. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year and location. J. Agric. Food Chem. 42: 1674-1677 (1994) 
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  • Seo A, Morr CV Improved high-performance liquid chromatographic analysis of phenolic acids. J. Agric. Food Chem. 32: 530-533 (1984) 
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