ISOFLAVONES AGLICONE OF TEMPE MALANG FRIED SLICES
نویسندگان
چکیده
منابع مشابه
Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe.
PURPOSE To compare the content of bioaccessible folate, vitamin B12, and isoflavones in tofu and tempe, as influenced by soybean variety and food processing, particularly fermentation. PRINCIPAL RESULTS Raw soybeans contained 2207-2671 μg/kg (dry matter) folate, cooked tempe 1493-4143, and cooked tofu 968-1273 μg/kg, the difference was attributed to the fermentation in tempe. Vitamin B12 was ...
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ژورنال
عنوان ژورنال: Indonesian Journal of Chemistry
سال: 2010
ISSN: 2460-1578,1411-9420
DOI: 10.22146/ijc.21602