Vegetos

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Review Articles | Published: 25 May, 2026

References

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Mushollaeni W, Tantalu L (2020) Anthocyanin and nutritional contents of fermented Lebui Bean (Cajanus sp.) through SSF method and induced by Rhizopus sp. and Saccharomyces sp. In: IOP Conference Series: Earth and Environmental Science. Institute of Physics Publishing


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Rahmawati D, Astawan M, Putri SP, Fukusaki E (2021) Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes. J Biosci Bioeng 132:487–495. https://doi.org/10.1016/J.JBIOSC.2021.07.001


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Author Information

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Postdoctoral of Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia