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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 Rhizopus 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 product...

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Detalles Bibliográficos
Autores principales:	Kadar, Adinda Darwati, Astawan, Made, Putri, Sastia Prama, Fukusaki, Eiichiro
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7569771/ https://www.ncbi.nlm.nih.gov/pubmed/32932879 http://dx.doi.org/10.3390/metabo10090367

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