Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spe...

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Detalles Bibliográficos
Autores principales: Dahlan, Hadi Akbar, Nambu, Yosuke, Putri, Sastia Prama, Fukusaki, Eiichiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8781261/
https://www.ncbi.nlm.nih.gov/pubmed/35050152
http://dx.doi.org/10.3390/metabo12010030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8781261/
https://www.ncbi.nlm.nih.gov/pubmed/35050152
http://dx.doi.org/10.3390/metabo12010030

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