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KMID : 0380620050370010073
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 1 p.73 ~ p.77
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A Major Antioxidative Components and Comparison of Antioxidative Activities in Black Soybean
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김선희/Kim SH
권태완/이영순/정명근/문갑순/Kwon TW/Lee YS/Choung MG/Moon GS
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Abstract
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KEYWORD
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antioxidative activity, isoflavone, phenolic acids, tocopherol, anthocyanin
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