论文信息 - Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time - 字舞流文

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

J. Gallegos‐Infante | N. Rocha‐Guzmán | R. González-Laredo | M. Moreno‐Jiménez | S. M. González-Herrera | C. Gamboa-Gómez | O. Soto-Cruz | A. Muñoz‐Martínez