Determination of Total Anthocyanin and Proanthocyanidin Contents in Black Soybeans (Glycine max (L.) Merr.) Cultivated in Japan

Authors :: Shigenori Okuno
Maki Sato-Furukawa
Hideki Shiratsuchi
Ikuo Suda
Kazuhisa Goto
Naho Yamashita
Tomoyuki Oki
Source :: Nippon Shokuhin Kagaku Kogaku Kaishi. 60:595-600
Publication Year :: 2013
Publisher :: Japanese Society for Food Science and Technology, 2013.

Subjects :: Anthocyanidins
chemistry.chemical_compound
Proanthocyanidin
chemistry
Anthocyanin
Glycine
Botany
Catechin
Food science
Chemical composition
Food Science

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