LC-MS investigated as a tool to study the metabolomic characteristics of cereal fermentation
Fermentation of cereals to obtain desired food products is an age-old technique. It is often used to enhance the acceptability and shelf-life of the product. Fermentation can be viewed as a process where microbes bring about metabolic changes in the overall metabolic constitution of the product. In...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223001026 |