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Correlations between the Chemical, Microbiological Characte..:
Rachma Wikandari
;
Dyah Ayu Kinanti
;
Regina Devi Permatasari
...
https://www.mdpi.com/2311-5637/7/4/261. , 2021
Link:
https://doi.org/10.3390/fermentation7040261
RT Journal T1
Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c18a544d67834383b9dfa10c3382dedb&Exemplar=1&LAN=DE A1 Rachma Wikandari A1 Dyah Ayu Kinanti A1 Regina Devi Permatasari A1 Nur Lisa Rahmaningtyas A1 Nidya Rizkadianari Chairunisa A1 Sardjono A1 Coralie Hellwig A1 Mohammad J. Taherzadeh PB MDPI AG YR 2021 K1 fungal fermentation K1 tempe K1 fungal strains K1 amino acids K1 microbiological K1 sensory characteristics K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/7/4/261 LK http://dx.doi.org/https://doi.org/10.3390/fermentation7040261 DO https://doi.org/10.3390/fermentation7040261 SF ELIB - SuUB Bremen
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