The Effect of Cooking Treatment on Antioxidant Activity in Soybean Tempeh
Indonesian people consume tempeh through various processing methods. Food processing by cooking has been reported to reduce the bioactive capacity contained in food ingredients. This study investigated the effects of food processing (frying, steaming, roasting, sautéing, and boiling) on antioxidants...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University
2022-12-01
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| Series: | Jurnal Kimia Sains dan Aplikasi |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/ksa/article/view/52517 |