Odor-active headspace components in fermented red rice in the presence of a Monascus species
- Author
- HAU YIN CHUNG1 ; WING CHI JOYCE MA; KIM, Joo-Shin2 ; FENG CHEN3
[1] Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong-Kong
[2] Pulmuone Research and Development Center, Pulmuone Company Ltd., Seoul, Korea, Republic of
[3] Department of Food Science and Human Nutrition, 224 Poole Agriculture Center, Clemson University, Clemson, South Carolina 29634, United States - Source
Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 21, pp 6557-6563, 7 p ; ref : 23 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Monascus aroma fermentation fermented red rice
- Keyword (fr)
- Arôme Composant actif Espace tête Espèce Fermentation Monascus Odeur Produit fermenté Riz Rouge Ascomycetes Céréale Fungi Thallophyta
- Keyword (en)
- Aroma Active component Headspace Species Fermentation Monascus Odor Fermented product Rice Red Ascomycetes Cereal Fungi Thallophyta
- Keyword (es)
- Aroma Componente activo Espacio cabeza Especie Fermentación Monascus Olor Producto fermentado Arroz Rojo Ascomycetes Cereal Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16213584
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf049280i 
https://dx.doi.org/10.1021/jf049280i
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