Optimization of Fermentation Time and Temperature to Enhance Phenolic Content and Antioxidant Activity of Traditional Tempe as a Functional Food

Research Square 2026 Preprint Open access

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Authors: A.D. Murtado, Suyatno Suyatno
DOI: 10.21203/rs.3.rs-8715857/v1
Cited by: 0
References: 3

Fields of Study & Subjects

Food Quality and Safety Studies Food and Agricultural Sciences Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Research Square
Publication date
30 January 2026
Document type
Preprint