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Tempeh Antioxidant Activity using DPPH Method: Effects of Fermentation, Processing, and Microorganisms
Tempeh Antioxidant Activity using DPPH Method: Effects of Fermentation, Processing, and Microorganisms
2019
Tati Barus
Novalin Novita Titarsole
Noryawati Mulyono
Vivitri Dewi Prasasty
Keywords:
Microorganism
Food science
Fermentation
Antioxidant
Chemistry
DPPH
Correction
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