Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers

✍ Scribed by Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli (Lucy)

• Book ID: 122101326
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 576 KB
• Volume: 141
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.04.039