Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration.

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration.

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Bibliographic Details
Main Authors: FERREIRA, M. P., OLIVEIRA, M. C. N. de, MANDARINO, J. M. G., SILVA, J. B. da, IDA, E. I., CARRÃO-PANIZZI, M. C.
Other Authors: MÁRCIA PIRES FERREIRA, UEL; MARIA CRISTINA NEVES DE OLIVEIRA, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2012-03-29T11:11:11Z
Subjects:Aglycone, Functional food., Rhizopus microsporus var. oligosporus, fermentation, high performance liquid chromatography.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/920933
http://dx.doi.org.ez103.periodicos.capes.gov.br/10.1590/s0100-204x2011001100018
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