The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

Lignende værker

• Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
  af: Yang, Yijin, et al.
  Udgivet: (2020)
• Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
  af: Yang, Yijin, et al.
  Udgivet: (2021)
• Evaluation of the synergetic effect of Yupingfeng san and Flos Sophorae Immaturus based on free radical scavenging capacity
  af: Huang, Ruoyue, et al.
  Udgivet: (2020)
• Membrane Fluidity of Saccharomyces cerevisiae from Huangjiu (Chinese Rice Wine) Is Variably Regulated by OLE1 To Offset the Disruptive Effect of Ethanol
  af: Yang, Yijin, et al.
  Udgivet: (2019)
• Microwave-Assisted Extraction Combined with In-Capillary [Fe(ferrozine)(3)](2+)-CE-DAD to Screen Active Components with the Ability to Chelate Ferrous Ions from Flos Sophorae Immaturus (Flos Sophorae)
  af: Liu, Tao, et al.
  Udgivet: (2019)