Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties

Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties

(1) Background: This study investigated changes in bioactive components and volatile compounds (VCs) during the production of red millet by comparing two varieties: Miao Xiang glutinous millet (waxy) and Jigu-42 (non-waxy). The samples were solid-state-fermented with “<i>Red Ferment</i>”...

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Bibliographic Details
Main Authors: Zehui Yang, Jie Liu, Xiaopeng Li, Changyu Zhang, Pengliang Li, Yawei Zhu, Jingke Liu, Bin Liu
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
“<i>Red Ferment</i>”
millet
solid state fermentation
bioactive compounds
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/15/2692
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