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Genetic responses to adding nitrates to improve hydrophilic yellow pigment in Monascus fermentation.
Appl Microbiol Biotechnol. 2023 Feb;107(4):1341-1359. doi: 10.1007/s00253-023-12392-9. Epub 2023 Jan 27.
Appl Microbiol Biotechnol. 2023.
PMID: 36705673
Promoting lipid oxidation and release of volatiles of pork fat pulp by lipase, blue light with riboflavin in liquor immersion.
Liang S, Zhang F, He S, Li W, Wu Z.
Liang S, et al.
J Food Sci. 2022 Dec;87(12):5276-5288. doi: 10.1111/1750-3841.16379. Epub 2022 Nov 16.
J Food Sci. 2022.
PMID: 36382852
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Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage.
Wei D, Deng P, Tian X, He S, Li W, Wu Z.
Wei D, et al.
J Sci Food Agric. 2021 Feb;101(3):918-926. doi: 10.1002/jsfa.10699. Epub 2020 Aug 27.
J Sci Food Agric. 2021.
PMID: 32737878
BACKGROUND: Aged pork fat, deeply oxidized pork fat soaked in basic liquor for more than half a year, is an important material in producing Chi-aroma Baijiu (CAB). With the expansion of production scale of CAB, innovative strategies for efficient production of aged …
BACKGROUND: Aged pork fat, deeply oxidized pork fat soaked in basic liquor for more than half a year, is an important material in producing …
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