Development of new red mold rice and determination of their properties-Reference-Cited by-同舟云学术

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Development of new red mold rice and determination of their properties

Published:2018-01 Issue: Volume:87 Page:259-265
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Luo Fang,Li Li,Wu Zhengyun,Yang Jun,Yi Xin,Zhang Wenxue

Funder

international science and technology cooperation project of People's Republic of China

Luzhou LaoJiao research schorlarship

Sichuan University of Science and Engineering

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myricarubra) extracts and their color properties and stability;Bao;Journal of Agricultural and Food Chemistry,2005

2. Study on the technology of purple sweet potato sake;Hao;Liquor-Making Science & Technology,2011

3. Identification of phenolic compounds from lingonberry (Vacciniumvitis-idaea L.), bilberry (Vacciniummyrtillus L.) and hybrid bilberry (Vaccinium×intermedium Ruthe L.) leaves;Hokkanen;Journal of Agricultural and Food Chemistry,2009

4. Improving the ratio of monacolin K to citrinin production of Monascus purpureus NTU 568 under dioscorea medium through the mediation of pH value and ethanol addition;Lee;Journal of Agricultural and Food Chemistry,2007

5. Red mold fermented products and Alzheimer's disease: A review;Lee;Applied Microbiology and Biotechnology,2011

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber;LWT;2023-06

2. Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains;International Journal of Food Science & Technology;2021-05-28

3. THE IMPACT OF DIVERSIFICATION OF SANDALWOOD RED RICE PRODUCT ON THE IMPROVEMENT OF LOCAL ECONOMY IN MENGESTA VILLAGE.;International Journal of Engineering Sciences & Research Technology;2020

4. Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters;LWT;2019-08

5. Effects of Different G-Protein α-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7;Frontiers in Microbiology;2019-07-09

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