Volatile compounds produced by bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (l.) verdc) into a dawadawa-type african food condiment using headspace solid-phase microextraction and gc × gc–tofms

Gabriel B. Akanni, Henriëtte L. De Kock, Yvette Naudé, Elna M. Buys

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Chemistry

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Food Science