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

Name: Work Video:
Duration: 3 min 30 s
Jin Hwan Lee; Byong Won Lee; Balo Kim; Hyun Tae Kim; Jong Min Ko; In-Yeoul Baek; Weon Taek Seo; Young Min Kang; Kye Man Cho
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