Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, Yuanda Li, Yuanda Li, Juan Yu, Lu Qian, Yingyan Yang, Xiujuan Deng, Yali Li, Yali Li, Hongjie Zhou
Topics & Concepts
Monascus purpureusChemistryLinaloolFermentationFlavorAromaGas chromatographyFood scienceMonascusChromatographyEssential oilTea Polyphenols and EffectsMicrobial Metabolism and ApplicationsFermentation and Sensory Analysis