Two New Monascus Metabolites with Strong Blue Fluorescence Isolated from Red Yeast Rice
Author:
Affiliation:
1. Sino-Germany Joint Research Institute, Key Laboratory of Food Science, Ministry of Education, and Center of Analysis and Testing, Nanchang University, Nanchang, Jiangxi 330047, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf072985a
Reference25 articles.
1. Secondary metabolites of the fungusMonascus: A review
2. Constituents of Red Yeast Rice, a Traditional Chinese Food and Medicine
3. Enhancement of Monascus Pigment Production by the Culture of Monascus sp. J101 at Low Temperature
4. Color Characteristics of Monascus Pigments Derived by Fermentation with Various Amino Acids
5. Proteomic Response to Intracellular Proteins of Monascus pilosus Grown under Phosphate-Limited Complex Medium with Different Growth Rates and Pigment Production
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