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Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spe...

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Principais autores: Hadi Akbar Dahlan, Yosuke Nambu, Sastia Prama Putri, Eiichiro Fukusaki
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-01-01
Serier:Metabolites
Fag:
<i>tempe</i>
metabolomics
rate-all-that-apply
triangle test
vinegar
Online adgang:https://www.mdpi.com/2218-1989/12/1/30
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