Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar

Abstract Background Pickled soybeans or vinegar beans have long been used as a folk remedy and also a supplemental nutritional source in Korea. In general the pickling process in vinegar improves the digestibility of soybeans as well as increases the availability of various (non-)nutrients in soybea...

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Bibliographic Details
Main Authors: Ill-Min Chung, Jin-Young Oh, Seung-Hyun Kim
Format: Article
Language:English
Published: BMC 2017-07-01
Series:Chemistry Central Journal
Subjects:
Pickled soybeans
Phenolic compounds
Vitamin E
Fatty acids
Vinegar pickling
Online Access:http://link.springer.com/article/10.1186/s13065-017-0298-9

Internet

http://link.springer.com/article/10.1186/s13065-017-0298-9

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