Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during tempe production have not...

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Detalles Bibliográficos
Autores principales: Prativi, Mahensa Billqys Nurhayati, Astuti, Dea Indriani, Putri, Sastia Prama, Laviña, Walter A., Fukusaki, Eiichiro, Aditiawati, Pingkan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958738/
https://www.ncbi.nlm.nih.gov/pubmed/36837919
http://dx.doi.org/10.3390/metabo13020300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9958738/
https://www.ncbi.nlm.nih.gov/pubmed/36837919
http://dx.doi.org/10.3390/metabo13020300

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