The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

• Yijin Yang,
• Yijin Yang,
• Yongjun Xia,
• Xin Song,
• Zhiyong Mu,
• Huazhen Qiu,
• Leren Tao,
• Lianzhong Ai

Affiliations

Yijin Yang

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Yijin Yang

School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China

Yongjun Xia

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Xin Song

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Zhiyong Mu

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Huazhen Qiu

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China

Leren Tao

School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China

Lianzhong Ai

Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China