Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
Meng Li, Jialan Zhang, Li Li, Shaojin Wang, Yingbao Liu, Mengxiang Gao
Topics & Concepts
ChemistryFlavorHydrolysisFermentationMonascusPullulanaseChromatographyEnzymatic hydrolysisFood scienceAromaButanolGas chromatographyAmylaseStarchOrganic chemistryEnzymeEthanolMicrobial Metabolism and ApplicationsTea Polyphenols and EffectsMorinda citrifolia extract uses