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Odor-active headspace components in fermented red rice in the presence of a monascus species

Hau Yin Chung1, Wing Chi Joyce Ma, Joo-Shin Kim

  • 1Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR, China. anthonychung@cuhk.edu.hk

Journal of Agricultural and Food Chemistry
|October 14, 2004
PubMed

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