Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji

Resource

International Journal of Food Science & Technology, 45(3), 437-443

Journal

International Journal of Food Science & Technology

Pages

437-443

Date Issued

2010

Date

2010

Author(s)

Huang, Ru-Yue

Wang, Yen-Ju

DOI

URI

Type

journal article

File(s)

Name

06.pdf

Size

23.43 KB

Format

Adobe PDF

Checksum

(MD5):21dd1bc45bb911964bc3dc920c9b4aff