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Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

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Effect ofkojifermentation on generation of volatile compounds in soy sauce production

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Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

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Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

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Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

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Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

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Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

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Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

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PRODUCTION OF MONASCUS PURPUREUS PIGMENTS; INFLUENCED BY AMIDASE AND ACID PROTEASE ACTIVITY

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