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Antioxidative stability of tempeh and liberation of isoflavones by fermentation.

Hiroshi Murakami, Tomomi Asakawa, Junji Terao, Setsuro Matsushita
DOI: 10.1271/bbb1961.48.2971
Agricultural and Biological Chemistry

Data up to Jan 2025

Published1984
Citations75
References0
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ChemistryMedicineFood scienceBiochemistryInternal medicine

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Antioxidative stability of tempeh and liberation of isoflavones by fermentation. (1984) – Agricultural and Biological Chemistry | Metascience Observatory Explorer