Tempe fermentation, innovation and functionality: update into the third millenium.
Nout
M J R
MJ
Laboratory of Food Microbiology, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands. rob.nout@wur.nl
Kiers
J L
JL
D002908:Chronic Disease; D003967:Diarrhea / Q000382:microbiology; D004063:Digestion / Q000502:physiology; D005285:Fermentation / Q000502:physiology; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005524:Food Technology; D005658:Fungi / Q000502:physiology; D006801:Humans; D007408:Intestinal Absorption / Q000502:physiology; D009747:Nutritional Physiological Phenomena / Q000502:physiology; D012233:Rhizopus / Q000254:growth & development / Q000302:isolation & purification; D013025:Glycine max / Q000382:microbiology*