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Effects of Roasting on the Phytochemical Contents and Antioxidant Activities of Korean Soybean (Glycine max L. Merrill) Cultivars

Lee, Jin Hwan; Hwang, Chung Eun; Lee, Byong Won; Kim, Hyun Tae; Ko, Jong Min; Baek, In Yeoul; Ahn, Min Ju; Lee, Hee Yul; Cho, Kye Man

ArticleIssue Date2015CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.24, no.5, pp 1573 - 1582PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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