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

MÁRCIA 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.2026-07-07http://hdl.handle.net/123456789/505963openAccessAglyconeFunctional foodRhizopus microsporus var. oligosporusfermentationhigh performance liquid chromatographyChanges in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration.Artigo de periódico