Study on the bioactive functions of infusion and acetonitrile extract of mung bean, adzuki bean, soybean and black soybean.
碩士 === 國立臺灣海洋大學 === 食品科學系 === 97 === Abstract This study investigated the total content and composition of flavonoids, isoflavones and phenolic acids in water infusion and soaked bean acetonitrile extract of mung bean, adzuki bean, soybean and black soybean as influence by soaking temperature and ti...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/24704197548014151970 |