Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus

出版年份 2009 全文链接

标题

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus

作者

关键词

-

出版物

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 44, Issue 4, Pages 799-806

出版商

Wiley

发表日期

2009-03-13

DOI

10.1111/j.1365-2621.2009.01907.x

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Protocol

Reagent

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