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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |