Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration.

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dc.contributorMÁRCIA PIRES FERREIRA, UEL; MARIA CRISTINA NEVES DE OLIVEIRA, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT.
dc.creatorFERREIRA, M. P.
dc.creatorOLIVEIRA, M. C. N. de
dc.creatorMANDARINO, J. M. G.
dc.creatorSILVA, J. B. da
dc.creatorIDA, E. I.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.date2012-03-29T11:11:11Z
dc.date2012-03-29T11:11:11Z
dc.date2012-03-29T11:11:11Z
dc.date2012-03-29T11:11:11Z
dc.date2012-03-29
dc.date2011
dc.date2012-03-29T11:11:11Z
dc.date.accessioned2026-07-07T11:23:27Z
dc.identifierPesquisa Agropecuária Brasileira, Brasília, DF, v. 46, n. 11, p. 1555-1561', nov. 2011.
dc.identifier0100-204X
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/920933
dc.identifierhttp://dx.doi.org.ez103.periodicos.capes.gov.br/10.1590/s0100-204x2011001100018
dc.identifier.urihttp://hdl.handle.net/123456789/505963
dc.languageeng
dc.rightsopenAccess
dc.subjectAglycone
dc.subjectFunctional food
dc.subjectRhizopus microsporus var. oligosporus
dc.subjectfermentation
dc.subjecthigh performance liquid chromatography
dc.titleChanges in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration.
dc.typeArtigo de periódico

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