Comparative evaluation of antioxidant properties and isoflavones of tempeh fermented in two different wrapping materials

Current Research in Nutrition and Food Science

Volumn 6, Issue 2, 2018, Pages 307-317

  Hashim, Normah ^a   Tai, Chia Woon ^a   Wen, Hui Xin ^a   Ismail, Amin ^b   Kong, Kin Weng ^b,c  

^a INTERNATIONAL MEDICAL UNIVERSITY   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^c UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant activity; Daidzein; Genistein; Isoflavones; Polyphenols; Tempeh

Indexed keywords

EID: 85052902053     PISSN: 2347467X     EISSN: 23220007     Source Type: Journal    
DOI: 10.12944/CRNFSJ.6.2.06     Document Type: Article

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