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Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

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Authors: Xiang Yu, Haizhou Wu, Jianhao Zhang

Journal: Food Science and Biotechnology

Published: 19 March 2015 · Vol. 24, Issue 2, 575–581

Article: Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

←Castor bean (Ricinus communis L.) as a potential environmental bioindicator

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes→

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