WIDODO, Felix; 						LO, Diana.
 Effect of pasteurization and fermentation time on physicochemical properties, antioxidant capacity, and total phenolic content of tempeh-based soy sauce.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 8, n. 1, p. 1-10, mar. 2025.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/414" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/414</a>&gt;. Date accessed: 20 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2025.v8.i1.414">https://doi.org/10.30721/fsab2025.v8.i1.414</a>.