Attempt of Shochu Making Using Red-<i>koji</i> and Food Function of Red-<i>koji</i>
Author:
Affiliation:
1. Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University
Publisher
Brewing Society of Japan
Link
https://www.jstage.jst.go.jp/article/jbrewsocjapan/117/7/117_453/_pdf
Reference10 articles.
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2. 2) Feng, Y. et al.: Monascus pigments. Appl Microbiol Biotechnol., 96, 1421-1440 (2012)
3. 3) Wang, Y. F. et al.: Anti-osteoporosis activity of red yeast rice extract on ovariectomy-induced bone loss in rats. Genet Mol Res., 14, 8137-8146 (2015)
4. 4) Yoshizaki, Y. et al.: Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji. J Biosci Bioengi., 110, 670-674 (2010)
5. 5) Rahayu, Y. Y. S., Yoshizaki, Y., Yamaguchi, K., Okutsu, K., Futagami, T., Tamaki, H., Sameshima, Y., Takamine, K.: Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. Food Chem., 224, 398-406 (2017)
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