Relationship between black soybean polyphenols and seed coat color during boiling process - Mizuno, Naho; Noshima, Yuka; Toda, Toshiya (FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2024)
Keywords: Anthocyanins; Beans; black soybeans; Boiling; Color; Discoloration; extractable polyphenols; Ferrous sulfate; Flavanols; Ions; Iron; Iron sulfates; iron–tannin complexes; Molecular weight; non-extractable proanthocyanidins; Organic solvents; Polyphenols; proanthocyanidins; Seed coats; Soybeans