Effect of Roasting on Bioactive Compounds of Germinated Soybean
This research investigated the effect of roasting on the bioactive compounds of germinated soybean. Content of genistein, daidzein and total phenolics was measured and antioxidant activity estimated. The soybean samples were soaked for 4 hours, then germinated for 19 hours and roasted at 200°C for...
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| Format: | Article |
| Language: | Thai |
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Mahasarakham University
2020-08-01
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| Series: | Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham |
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| Online Access: | http://journal.msu.ac.th/upload/articles/article2654_90632.pdf |