Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review

Authors :: Adrian Mark Abrahams
Oluwafemi Ayodeji Adebo
Xi Feng
Fidele Tugizimana
Jonathan D. Wilkin
Yusuf Olamide Kewuyemi
Janet Adeyinka Adebiyi
Samson A. Oyeyinka
Source :: International Journal of Food Science & Technology. 56:1514-1534
Publication Year :: 2020
Publisher :: Wiley, 2020.

Subjects :: Metabolomics
Chemistry
Fermentation
Food science
Gas chromatography–mass spectrometry
Fermentation in food processing
Industrial and Manufacturing Engineering
Legume
Food Science

Full Text Access

Tools