Develop the Method for Detection of Citrinin in Commercial Monascus Wine Products by Capillary Electrophoresis
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 95 === Abstract Monascus products have existed for more than thousand years among Chinese food. Besides being used as food additives, Monascus also has several kinds of hydrolytic enzymes. Those are the extensive and important fermented products. For this reason,...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/80739274074230780504 |