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Journal: Sustainability, 2024
Volume: 16
Number: 9936
Article:
Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans
Authors:
by
Maciej Kuligowski, Elżbieta Radziejewska-Kubzdela, Oliwia Górna, Iwona Jasińska-Kuligowska and Marcin Kidoń
Link:
https://www.mdpi.com/2071-1050/16/22/9936
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