Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut ( Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS
Akanni, Gabriel B., De Kock, Henriëtte L., Naudé, Yvette, Buys, Elna M.Volume:
21
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2018.1460757
Date:
January, 2018
File:
PDF, 1.40 MB
english, 2018