Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean
Tempe is a fermented soybean food from Indonesia, made by inoculating <i>Rhizopus</i> spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2020-09-01
|
| シリーズ: | Metabolites |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2218-1989/10/9/367 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|