PIGMENTS PRODUCED BY MONASCUS-PURPUREUS WITH REGARD TO QUALITY AND QUANTITY

被引：34

作者：

BRODER, CU ^{[1
]}

KOEHLER, PE ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04102.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：567 / 569

页数：3

共 13 条

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[2]

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[4] STRUCTURE OF MONASCORUBRIN [J].

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[5]

LILLY VG, 1962, P W VA ACAD SCI, V34, P27

[6]

LIN CF, 1973, J FERMENT TECHNOL, V51, P407

[7] TEMPERATURE RELATIONS IN MONASCUS [J].

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APINIS, AE .

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[8] ISOLATION AND STRUCTURE OF ANKAFLAVIN - NEW PIGMENT FROM MONASCUS-ANKA [J].

MANCHAND, PS ;

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CHEN, FC .

PHYTOCHEMISTRY, 1973, 12 (10) :2531-2532

[9] ZINC AND AMINO ACIDS - IMPORTANT COMPONENTS OF A MEDIUM PROMOTING GROWTH OF MONASCUS-PURPUREUS [J].

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[10]

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