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Analysis of Dynamic Change Patterns of Color and Composition During Fermentation of Myristicae Semen Koji
更新时间：2025-03-04
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    • Analysis of Dynamic Change Patterns of Color and Composition During Fermentation of Myristicae Semen Koji

    • “The latest research has found that volatile components, total polysaccharides, enzyme activity, and chromaticity values undergo significant changes during the fermentation process of nutmeg, providing a scientific basis for quality control of nutmeg koji.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 6, Pages: 222-229(2025)

    • DOI：10.13422/j.cnki.syfjx.20250461    

      CLC： R277;R943.1;O657

    • Received：23 May 2024，

      Accepted：2024-09-11，

      Published Online：04 September 2024，

      Published：20 March 2025

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  • WANG Zhenxing,FAN Mengmeng,NIU Le,et al.Analysis of Dynamic Change Patterns of Color and Composition During Fermentation of Myristicae Semen Koji[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(06):222-229. DOI： 10.13422/j.cnki.syfjx.20250461.

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Related Author

WANG Zhenxing
FAN Mengmeng
NIU Le
CAO Suqin
LI Hongwei
ZHANG Zhenling
LI Hanwei
ZHU Jianguang

Related Institution

Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yu-Yao，Henan Research Center for Special Processing Technology of Chinese Medicine， Henan University of Chinese Medicine
School of Pharmacy，Jiangxi University of Chinese Medicine
Jiangxi Jingde Chinese Traditional Medicine Co. Ltd.
Jiangxi Cancer Hospital
Heilongjiang University of Chinese Medicine
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