Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours
Abstract Recently, in Brazil, coloured-tegument soybean cultivars have been developed, such as those with brown and black teguments. Soybeans with black teguments have been widely used for decades due to their health benefits and their use in oriental folk medicine as a result of the presence of phy...
Main Authors: | Sueli Ciabotti, Ana Cristina Pinto Juhász, José Marcos Gontijo Mandarino, Luciene Lacerda Costa, Angelita Duarte Corrêa, Anderson Assaid Simão, Elisa Norberto Ferreira Santos |
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Format: | Article |
Language: | English |
Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2019-04-01
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Series: | Brazilian Journal of Food Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100414&lng=en&tlng=en |
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