Insights into the quality and structure of dried wheat noodles as affected by monascus pigments

作者：Guanghui Li, Yong‐Hui Wang, Yangyang Zhang, Shenghua He, Weiyun Guo, Xueli Gao, Jihong Huang · 发表于：Journal of Cereal Science · 年份：2024 · DOI：10.1016/j.jcs.2024.103869 · 被引用次数：7 · 研究领域：Food composition and properties、Microbial Metabolism and Applications、Phytochemicals and Antioxidant Activities