Publication | Open Access

Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions

Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundBiochemistryHigh-protein SoybeanFood AnalysisGlycine Max L.PhytochemicalPhenolic AcidsOxidative Stress