Open AccessEffect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh
Author(s) -
Diana Lo,
Andreas Romulo,
Jizhen Lin,
YuhTai Wang,
C. Hanny Wijaya,
MingChang Wu
Publication year - 2022
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
ISSN - 2471-2086
DOI - 10.3934/agrfood.2022035
Subject(s) - rhizopus oligosporus , fermentation , food science , chemistry , isoflavones , starter , rhizopus , tempe , lactic acid , antioxidant , biochemistry , biology , bacteria , genetics