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Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh

Wisnu Adi Wicaksono; Oluwakemi Elizabeth Akinyemi; Birgit Wassermann; Samuel Bickel; Antonius Suwanto; Gabriele Berg
Food Research International · Vol. 196 · pp. 115030 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume196
Pages115030
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115030
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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