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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
Adebo, Oluwafemi Ayodeji, Kayitesi, Eugenie, Tugizimana, Fidele, Njobeh, Patrick BerkaVolume:
121
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.03.050
Date:
July, 2019
File:
PDF, 1018 KB
english, 2019