Relationship between black soybean polyphenols and seed coat color during boiling process

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Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women’s University, 6-46 Ikebiraki-cho, Hyogo, Nishinomiya [1 ]
663-8558, Japan
不详 [2 ]
663-8558, Japan
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Food Sci. Technol. Res. | 2024年 / 5卷 / 591-598期
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21;
D O I：
10.3136/fstr.FSTR-D-24-00042
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