THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS
The objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavon...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Sebelas Maret
2017-09-01
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| Series: | Alchemy |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/alchemy/article/view/5094 |
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