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September 5, 2018MoleculesOpen Access

Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

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MPMayakrishnan PrabakaranJLJi Hee LeeAAAteeque Ahmad

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Prabakaran et al. (2018) studied this question.

synapsesocial.com/papers/6a9da27ed8a02169be46f711https://doi.org/10.3390/molecules23092269
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Changes in Isoflavone Compositions of Soybean Foods during Cooking Process.2000 · 85 citations
  2. 2Variation in Isoflavone of Soybean Cultivars with Location and Storage Duration2003 · 142 citations
  3. 3Heat and pH Effects on the Conjugated Forms of Genistin and Daidzin Isoflavones2006 · 88 citations
  4. 4Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar2017 · 20 citations
  5. 5Metabolomic Profiling of Soybeans (Glycine max L.) Reveals the Importance of Sugar and Nitrogen Metabolism under Drought and Heat Stress2017 · 246 citations