Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 2C-a2
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Host: The Japan Society of Cookery Science

Oral Presentation
Effects of cooking on antioxidative capacity in black soybean
Behavior of isoflavons
*Miki Kondo(Hiemori), Ayuko Nagayasu
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Keywords: black soybean, antioxidant capacity, anthocyanin, isoflavone
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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