Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
Jialan Zhang, Meng Li, Li Li, Yingbao Liu, Tong Gu, Jinsong Wang, Mengxiang Gao
Topics & Concepts
Monascus purpureusMonascusFood scienceFlavorChemistrySolid-state fermentationFermentationMicrobial Metabolism and ApplicationsProbiotics and Fermented FoodsMedicinal Plants and Neuroprotection