Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
Jinlan Nie, Xiaoting Fu, Lei Wang, Jiachao Xu, Xin Gao
Topics & Concepts
Food scienceFermentationChemistryMonascus purpureusFlavorAntioxidantAmino acidMonascusBiochemistryMicrobial Metabolism and ApplicationsMeat and Animal Product QualityFood Quality and Safety Studies