Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens

Published 2015 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 185, Issue -, Pages 205-211

Publisher

Elsevier BV

Online

2015-04-06

DOI

10.1016/j.foodchem.2015.03.139

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FOOD CHEMISTRY

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Protocol

Reagent

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