权威例句
Studies on the Nutritional Value of TempehTempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.Antioxidative Stability of Tempeh and Liberation of Isoflavones by FermentationAntioxidative properties of faba bean-, soybean-and oat tempehEvaluation of the microbiological safety of tempeh made from unacidified soybeans.Novel tempeh (fermented soyabean) isoflavones inhibit in vivo angiogenesis in the chicken chorioallantoic membrane assay.Antioxidative stability of tempeh [fermented soybean food] and liberation of isoflavones by fermentationAnalysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.The production of a new tempeh-like fermented soybean containing a high level of gamma-aminobutyric acid by anaerobic incubation wit...Effect of gamma-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-Tempeh) on the blood pressure of spontaneously hypert...