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 View Full Article

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Title
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
Authors
Keywords
Metabolomics, Sorghum, Ting, Fermentation, Lactobacillus fermentum, Gas chromatography mass spectrometry (GC–MS)
Journal
FOOD RESEARCH INTERNATIONAL
Volume 121, Issue -, Pages 326-335
Publisher
Elsevier BV
Online
2019-03-25
DOI
10.1016/j.foodres.2019.03.050

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