Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients-Reference-Cited by-同舟云学术

Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients

Published:2017-01-01 Issue:1 Volume:3 Page:1295767
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Abdul Manan Musaalbakri¹^ORCID,Samat Noraini²,Kasran Madzlan³,Hassan Hadijah³^ORCID

Affiliation:

1. Biotechnology and Nanotechnology Research Center, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI – UPM, Serdang 43400, Selangor, Malaysia

2. Animal Science Research Center, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI – UPM, Serdang 43400, Selangor, Malaysia

3. Food Science Research Center, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI – UPM, Serdang 43400, Selangor, Malaysia

Funder

Agro-Biotechnology Institute

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2017.1295767.pdf

Reference32 articles.

1. AOAC. (1990). Official method of analysis (15th ed., p. 1422). Arlington, VA: Author.

2. Studies on the production of nigerloxin using agro-industrial residues by solid-state fermentation

3. Journal of the Science of Food and Agriculture

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