Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh

Wisnu Adi Wicaksono, Oluwakemi Elizabeth Akinyemi, Birgit Wassermann, Samuel Bickel, Antonius Suwanto, Gabriele Berg

Publikation: Beitrag in einer Fachzeitschrift › Artikel › Begutachtung

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Food Science

Immunology and Microbiology