Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation

已完结 10 由 cc 发布于 2024/12/4 19:36:00

DOI:10.1016/j.foodres.2024.115172
作者：Zihan Gong , Zhengyan Wu , Qi Yang , Jun Liu , Pengfei Jiao , Chenglun Tang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Red yeast rice (RYR) as a traditional fermented food produced by inoculation of the Monascus genus into steamed rice through solid-state fermentation, has been used intensively for thousands

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