Effect of Pasteurization on Total Flavonoid Content and Ferric Reducing Antioxidant Power of Tempeh-Based Soy Sauce
Nowadays, tempeh is consumed almost all over the world, but unfortunately, it is highly perishable. Tempeh can be processed into soy sauce lasting up to 3 years to increase its functional value. This study aims to determine the effect of pasteurization on the total flavonoid content and ferric-reduc...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/62/e3sconf_ictced2023_01006.pdf |