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

Huang, Ru-YueRu-YueHuangWang, Yen-JuYen-JuWangSheen, Lee-YanLee-YanSheenSheen L.-Y.2010-07-262018-06-292010-07-262018-06-292010http://ntur.lib.ntu.edu.tw//handle/246246/190060666203 bytesapplication/pdfen-USStorage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and kojijournal article10.1111/j.1365-2621.2009.02122.xhttp://ntur.lib.ntu.edu.tw/bitstream/246246/190060/1/06.pdf