- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2352-6181
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Nutritional composition of tauco as Indonesian fermented soybean paste ; volume:9 ; number:1 ; day:2 ; month:12 ; year:2022 ; pages:1-17 ; date:12.2022
Journal of ethnic foods ; 9, Heft 1 (2.12.2022), 1-17, 12.2022
- Urheber
-
Herlina, Vika Tresnadiana
Lioe, Hanifah Nuryani
Kusumaningrum, Harsi Dewantari
Adawiyah, Dede Robiatul
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s42779-022-00159-y
- URN
-
urn:nbn:de:101:1-2023021321052076046615
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
2025-08-14T10:44:04+0200
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Herlina, Vika Tresnadiana
- Lioe, Hanifah Nuryani
- Kusumaningrum, Harsi Dewantari
- Adawiyah, Dede Robiatul
- SpringerLink (Online service)
Ähnliche Objekte (12)
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Impact of Bacillus in fermented soybean foods on human health
Fermented wheat germ extract - nutritional supplement or anticancer drug?
Enhancing of nutritional properties of quinoa fermented by probiotics
The history and science of Chongkukjang, a Korean fermented soybean product
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality
Soil Tillage Impacts on Nutritional Status of Soybean
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Impact of Bacillus in fermented soybean foods on human health
Fermented wheat germ extract - nutritional supplement or anticancer drug?
Enhancing of nutritional properties of quinoa fermented by probiotics
The history and science of Chongkukjang, a Korean fermented soybean product
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality
Soil Tillage Impacts on Nutritional Status of Soybean
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Impact of Bacillus in fermented soybean foods on human health
Fermented wheat germ extract - nutritional supplement or anticancer drug?
Enhancing of nutritional properties of quinoa fermented by probiotics
The history and science of Chongkukjang, a Korean fermented soybean product
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality