Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). (Q51722017)

10 April 2018

http://europepmc.org/abstract/MED/27258930

title

Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max). (English)

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10 April 2018

http://europepmc.org/abstract/MED/27258930

0 references

Shweta Kumari

1

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10 April 2018

http://europepmc.org/abstract/MED/27258930

Sam K C Chang

series ordinal

2

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10 April 2018

http://europepmc.org/abstract/MED/27258930

publication date

3 June 2016

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10 April 2018

http://europepmc.org/abstract/MED/27258930

published in

Journal of Food Science

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10 April 2018

http://europepmc.org/abstract/MED/27258930

volume

81

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10 April 2018

http://europepmc.org/abstract/MED/27258930

issue

7

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http://europepmc.org/abstract/MED/27258930

page(s)

C1679-91

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10 April 2018

http://europepmc.org/abstract/MED/27258930

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Comparison of isoflavone concentrations in soybean (Glycine max (L.) Merrill) sprouts grown under two different light conditions

21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

Identifiers

DOI

10.1111/1750-3841.13351

1 reference

10 April 2018

http://europepmc.org/abstract/MED/27258930

1 reference

10 April 2018