Effect of Monascus Fermentation on the Characteristics of Mackerel Mince-Reference-Cited by-同舟云学术

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Effect of Monascus Fermentation on the Characteristics of Mackerel Mince

Published:2005-01 Issue:1 Volume:70 Page:S66-S72
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Yin Li-Jung,Lu Ming-Chu,Pan Chorng-Liang,Jiang Shann-Tzong S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09067.x/fullpdf

Reference27 articles.

1. Amylase a and b;Bernfeld;Meth Enzymol,1955

2. The effect of pH and amino acid on conidiation and pigment production of Monascus major ATCC16362 and Monascus rubiginosns ATCC 16367 in submerged shaken culture;Carels;Can Microbiol,1978

3. The chemistry of fungi. Part LXIV. The structure of monascin, the relative stereochemistry of azahpilones;Chen;J Chem Soc,1973

4. Biochemical and microbial studies on shrimp: volatile nitrogen and amino acid analysis;Cobb;J Food Sci,1973

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1. Effects of LAB fermentation on the quality of grass carp Fillet;IOP Conference Series: Earth and Environmental Science;2019-10-01

2. Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review;Journal of Food Protection;2019-02-21

3. Monascus Secondary Metabolites;Fungal Metabolites;2017

4. MonascusPigments;Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants;2016-04-29

5. Influence of Monascus Fermentation on Storage Characteristics of Semidry Salted Tilapia;Journal of Aquatic Food Product Technology;2015-04-07

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