Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinat...

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Detalles Bibliográficos
Autores principales: Yuan, Xi, Chen, Xiaoyuan, Virk, Muhammad Safiullah, Ma, Yinglun, Chen, Fusheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866154/
https://www.ncbi.nlm.nih.gov/pubmed/33525711
http://dx.doi.org/10.3390/molecules26030687

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866154/
https://www.ncbi.nlm.nih.gov/pubmed/33525711
http://dx.doi.org/10.3390/molecules26030687

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