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

Food ChemistryNutritionVegetable SoybeanPhenolic CompoundsFood Bioactive CompoundAgricultural ChemistryFood AnalysisAgricultural EconomicsGlycine Max L.PhytochemicalPolyphenolicsOxidative Stress