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KANDUNGAN ASAM LEMAK, ZINK, DAN COPPER PADA TEMPE, BAGAIMANA POTENSINYA UNTUK MENCEGAH PENYAKIT DEGENERATIF?
Author(s) -
Diah Mulyawati Utari
Publication year - 2014
Publication title -
gizi indonesia
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2528-5874
pISSN - 0436-0265
DOI - 10.36457/gizindo.v33i2.87
Subject(s) - tempe , food science , chemistry , fermentation , dpph , antioxidant , biochemistry

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