Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus (Unbekannt)
- Neue Suche nach: Chang, Chen-Tien
- Neue Suche nach: Chang, Chen-Tien
- Neue Suche nach: Hsu, Cheng-Kuang
- Neue Suche nach: Chou, Su-Tze
- Neue Suche nach: Chen, Ya-Chen
- Neue Suche nach: Huang, Feng-Sheng
- Neue Suche nach: Chung, Yun-Chin
In:
International journal of food science & technology
;
44
, 4
; 799-806
;
2009
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus
-
Beteiligte:Chang, Chen-Tien ( Autor:in ) / Hsu, Cheng-Kuang / Chou, Su-Tze / Chen, Ya-Chen / Huang, Feng-Sheng / Chung, Yun-Chin
-
Erschienen in:International journal of food science & technology ; 44, 4 ; 799-806
-
Verlag:
- Neue Suche nach: Blackwell
-
Erscheinungsort:Oxford
-
Erscheinungsdatum:2009
-
ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Unbekannt
- Neue Suche nach: 275/5800
- Neue Suche nach: 58.34 / 44.21
- Weitere Informationen zu Basisklassifikation
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 44, Ausgabe 4
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