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Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill) 원문보기

LWT- Food science and technology, v.44 no.4, 2011년, pp.992 - 998  

Kim, H.G. (Department of Oriental Pharmaceutical Science, College of Pharmacy and Kyung Hee East-West Pharmaceutical Research Institute, Kyung Hee University, #1 Hoegi-dong, Dongdaemun-gu, Seoul 130-701, Republic of Korea) ,  Kim, G.W. (Department of Oriental Pharmaceutical Science, College of Pharmacy and Kyung Hee East-West Pharmaceutical Research Institute, Kyung Hee University, #1 Hoegi-dong, Dongdaemun-gu, Seoul 130-701, Republic of Korea) ,  Oh, H. ,  Yoo, S.Y. ,  Kim, Y.O. ,  Oh, M.S.

Abstract AI-Helper 아이콘AI-Helper

Small black soybean (SBS), a kind of Glycine max L. Merrill, has various biological actions such as osteoblastic cell proliferating, anticancer, and antioxidant activity. Many studies have shown that thermal processing preserves the health benefits by enhancing antioxidant activity. In this study, w...

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