Storage stability of monascal adlay

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 303-309

  Yang, Joan Hwa ^a   Tseng, Yu Hsiu ^b   Chang, Hui Ling ^b   Lee, Yu Ling ^b   Mau, Jeng Leun ^b  

^a SHIH CHIEN UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Aminobutyric acid; Adlay; Coixenolide; Monacolin K; Monascus; Storage

Indexed keywords

4 AMINOBUTYRIC ACID; LINOLEIC ACID; MEVINOLIN; OLEIC ACID; PALMITIC ACID; PEROXIDE;

ARTICLE; ASH; CARBOHYDRATE ANALYSIS; FAT CONTENT; FERMENTATION; FIBER; FUNGAL STRAIN; MONASCUS PURPUREUS; NONHUMAN; PROTEIN ANALYSIS; PROTEIN STABILITY; STORAGE; TEMPERATURE DEPENDENCE;

FRAXINUS; MONASCUS; MONASCUS PURPUREUS;

EID: 4644351834     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.053     Document Type: Article

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