Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in <i>Monascus</i> Vinegar
<i>Monascus</i> vinegar (MV), during whose brewing process <i>Monascus</i> spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, includin...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/3/687 |