Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
| Autor: | Zhang, Jialan, Li, Meng, Li, Li, Liu, Yingbao, Gu, Tong, Wang, Jinsong, Gao, Mengxiang |
|---|---|
| Zdroj: | In Food Chemistry 1 February 2025 464 Part 1 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect