基于两阶段L-谷氨酸添加的功能性红曲产酸式Monacolin K的发酵工艺优化
于卓然, 陈程鹏, 张耀, 邱晓曼, 莫晶, 田冉, 洪厚胜
食品与发酵工业 ›› 2020, Vol. 46 ›› Issue (16) : 127-134.
基于两阶段L-谷氨酸添加的功能性红曲产酸式Monacolin K的发酵工艺优化
Optimization of fermentation process for Monacolin K acid production using functional Monascus with two-stage L-glutamic acid addition
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