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Updated: Jan 31, 2026

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage

Cristiano Dietrich Ferreira, Valmor Ziegler1, Jorge Tiago Schwanz Goebel

  • 1Instituto Tecnológico em Alimentos para a Saúde , Universidade do Vale do Rio dos Sinos , São Leopoldo , Rio Grande do Sul 93022-000 , Brazil.

Journal of Agricultural and Food Chemistry
|January 10, 2019
PubMed

Keywords:
Glycine max (L.) Merrildrying temperatureisoflavones aglyconesmoldsseed viability

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