Open AccessPotential improvement in the safety and quality of traditional fermented soybean products: A narrative review
Author(s) -
Budhi Setiawan,
Nugroho Eko Wirawan Budianto,
Masfufatun Masfufatun
Publication year - 2022
Publication title -
berkala penelitian hayati
Language(s) - English
Resource type - Journals
eISSN - 2337-389X
pISSN - 0852-6834
DOI - 10.23869/bphjbr.28.1.20222
Subject(s) - food safety , business , fermentation in food processing , fermentation , starter , quality (philosophy) , flavor , food science , microbiology and biotechnology , chemistry , biology , lactic acid , bacteria , philosophy , epistemology , genetics
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