Improvement on Red Pigment Production and Citrinin Degradation of Monascus purpureus
博士 === 國立屏東科技大學 === 食品科學系所 === 98 === Red rice yeast is one of the important sources for natural food pigment. In Asia, this kind of fungus, which can produce pigment for rice wine, fermented preparation, soybean cheese and red meats, is cultivated on the solid base substance, such as rice husk or b...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/94454738303357765637 |