Evolutionary BiologyFrontiers in Fungal BiologyPeer-reviewed
Divergent Volatile Metabolomes and Flavor Attributes in Rice Fermented by Aspergillus oryzae and Aspergillus flavus
Colin O. McCarthy, Dasol Choi, Alissa A. Nolden…·John G. Gibbons
This study compares volatile metabolomes and flavor attributes of rice fermented by Aspergillus oryzae and Aspergillus flavus, finding A. oryzae produces more desirable sensory compounds.