Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees
Abstract The Philippine rice wine (tapuy) and tapuy lees making process utilizes bubod, the traditional starter culture. The bubod contains variable number and species of microorganisms and influences the physical and chemical properties of tapuy and tapuy lees, resulting in inconsistent quality pro...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-01-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00285-x |
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