Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour
The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used.The effect of storage time and temperature on the phenolic acids and isoflavones composition of raw soybean flour (RWSF) and roasted soybean flour (RSF) were analyzed using li