Application of red pigment producing edible fungi for development of a novel type of functional cheese-Reference-Cited by-同舟云学术

Application of red pigment producing edible fungi for development of a novel type of functional cheese

Published:2018-09-21 Issue:10 Volume:42 Page:e13707
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kumura Haruto¹^ORCID,Ohtsuyama Takeru²,Matsusaki Yoh‐hey¹,Taitoh Miho²,Koyanagi Haruka²,Kobayashi Ken²,Hayakawa Toru¹,Wakamatsu Jun‐ichi¹,Ishizuka Satoshi³

Affiliation:

1. Laboratory of Applied Food Science Hokkaido University Sapporo Japan

2. Laboratory of Dairy Food Science Hokkaido University Sapporo Japan

3. Laboratory of Nutritional Biochemistry Hokkaido University Sapporo Japan

Funder

Ministry of Education

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13707

Reference35 articles.

1. Enhancement of Monascus Pigment Production by the Culture of Monascus sp. J101 at Low Temperature

2. Assessment of monacolin in the fermented products using Monascus purpureus FTC5391;Ajdari Z.;Journal of Biomedicine and Biotechnology Article ID,2011

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