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Tempeh’s Contribution to the Intake Vitamins B12, Folates and Essential Amino Acids

dc.contributor.authorCastanheira, Isabel
dc.contributor.authorSerôdio, Ana
dc.contributor.authorMoreira, Tiago
dc.contributor.authorMotta, Carla
dc.date.accessioned2021-03-23T15:26:29Z
dc.date.available2021-03-23T15:26:29Z
dc.date.issued2020-06
dc.description.abstractObjectives: Tempeh is a plant-based fermented food consumed as an alternative source of protein. This study aims to compare the nutritional contents of some cooked tempeh and understand which way tempeh contributes to daily needs regarding its protein composition, B12 (cobalamins) and B9 (folates) vitamin contents.pt_PT
dc.description.sponsorshipThis work was funded by Instituto Nacional de Saúde Doutor Ricardo Jorge as the funding entity of the DAN Department under the project PortFOODVeg.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.doi10.1093/cdn/nzaa052_010pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7598
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Society for Nutritionpt_PT
dc.relation.publisherversionhttps://academic.oup.com/cdn/article/4/Supplement_2/741/5845970pt_PT
dc.subjectFolic Acidpt_PT
dc.subjectMethioninept_PT
dc.subjectAminoacidspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleTempeh’s Contribution to the Intake Vitamins B12, Folates and Essential Amino Acidspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlace(online)pt_PT
oaire.citation.startPage741pt_PT
oaire.citation.titleNutrition Live Online 2020, American Society for Nutrition, 1-4 June 2020pt_PT
oaire.citation.volumeCurr Dev Nutr. 2020 Jun;4(Suppl2):741. doi: 10.1093/cdn/nzaa052_010. Nutrition 2020 Live Online Abstractspt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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