Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process
Hang Gao, Wenping Wang, Dandan Xu, Peng Wang, Yan Zhao, Germán Mazza, Xin Zhang
Topics & Concepts
MonascusFood scienceFermentationAntioxidantTasteSolid-state fermentationChemistryWhite riceBiochemistryMicrobial Metabolism and ApplicationsTea Polyphenols and EffectsFermentation and Sensory Analysis