Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes
Della Rahmawati, Made Astawan, Sastia Prama Putri, Eiichiro Fukusaki
Topics & Concepts
TempeFood scienceLegumeMetaboliteFermentationMetabolomicsFermentation in food processingChemistryGas chromatography–mass spectrometryFlavorBiologyLactic acidMass spectrometryAgronomyChromatographyBiochemistryBacteriaGeneticsSensory Analysis and Statistical MethodsPhytoestrogen effects and researchFood Chemistry and Fat Analysis