PIGMENTS PRODUCED BY Monascus purpureus WITH REGARD TO QUALITY AND QUANTITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb04102.x/fullpdf
Reference13 articles.
1. The effect of different nitrogen sources on pigment production and sporulation of Monascus species in submerged, shaken culture
2. Monascorubrin
3. Structure of monascoflavin
4. Structure of monascorubrin
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