Stability of Monacolin K and Citrinin and Biochemical Characterization of Red-Koji Vinegar during Fermentation-Reference-Cited by-同舟云学术

Stability of Monacolin K and Citrinin and Biochemical Characterization of Red-Koji Vinegar during Fermentation

Published:2013-07-18 Issue:30 Volume:61 Page:7276-7283
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hsieh Chia-Wen¹,Lu Yi-Ru¹,Lin Shu-Mei¹,Lai Tzu-Yuan¹,Chiou Robin Y.-Y.¹

Affiliation:

1. Department of Microbiology, Immunology and Biopharmaceuticals and ‡Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf401542q

Reference42 articles.

1. Biologically active components and nutraceuticals in the Monascus-fermented rice: a review

2. Red Mold Dioscorea Has Greater Hypolipidemic and Antiatherosclerotic Effect than Traditional Red Mold Rice and Unfermented Dioscorea in Hamsters

3. The Effect of Monascus Secondary Polyketide Metabolites, Monascin and Ankaflavin, on Adipogenesis and Lipolysis Activity in 3T3-L1

4. Benefit of Monascus-fermented products for hypertension prevention: a review

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