Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia-Reference-Cited by-同舟云学术

Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia

Published:2018-09 Issue:3 Volume:126 Page:411-416
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Kadar Adinda Darwati,Aditiawati Pingkan^ORCID,Astawan Made^ORCID,Putri Sastia Prama,Fukusaki Eiichiro^ORCID

Funder

Ministry of Education, Culture, Sports, Science and Technology

Japanese Government

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference29 articles.

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4. Tempe, a nutritious and healthy food from Indonesia;Astuti;Asia Pac. J. Clin. Nutr.,2000

5. Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe;Astawan;Int. Food Res. J.,2016

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1. Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe;International Journal of Food Science & Technology;2024-08-30

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3. Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects;Food Chemistry;2024-08

4. Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food;Food Chemistry;2024-07

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