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Original Articles

GC-MS Based Metabolite Profiling of Rice Koji Fermentation by Various Fungi

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Pages 2267-2272 | Received 05 Jul 2010, Accepted 13 Aug 2010, Published online: 22 May 2014

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Han Sol Seo, Sunmin Lee, Digar Singh, Hye Won Shin, Sun A Cho & Choong Hwan Lee. (2018) Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula. Food Chemistry 266, pages 161-169.
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Eun Yeong Son, Sang Mi Lee, Minjoo Kim, Jeong-Ah Seo & Young-Suk Kim. (2018) Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae. Food Research International 109, pages 596-605.
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Da Lee, Sunmin Lee, Eun Jang, Hye Shin, Byoung Moon & Choong Lee. (2016) Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation. Molecules 21:6, pages 773.
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Shyuichiro INAGAKI, Takahiro KATO, Shizuka MORI & Tomoyuki FUJITA. (2013) Composition and Antioxidant Activity of Rice Fermented with Saccharifying Organisms from Asian Countries. Food Science and Technology Research 19:5, pages 893-899.
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Lijuan Yu, Fei Ding & Hui Ye. (2012) Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions . Journal of the Institute of Brewing 118:1, pages 114-119.
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