Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics-Reference-Cited by-同舟云学术

Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics

Published:2019-07 Issue: Volume:121 Page:326-335
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Adebo Oluwafemi Ayodeji,Kayitesi Eugenie,Tugizimana Fidele,Njobeh Patrick Berka

Funder

National Research Foundation (NRF) of South AfricaNational Research Foundation (NRF) of South Africa

National Equipment Programme

Publisher

Elsevier BV

Subject

Food Science

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4. Fermented pulse-based foods in developing nations as sources of functional foods;Adebo,2017

5. Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a southern African food) from whole grain sorghum;Adebo;Food Bioscience,2018

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