Comparison of natural and reduced Monascus yellow pigments and thoughts on improvement of national standard

TAN Hailing; HUANG Tao; CHEN Gong; SHI Kan; ZHANG Bobo; XU Ganrong; WU Zhenqiang

doi:10.13995/j.cnki.11-1802/ts.018866

Comparison of natural and reduced Monascus yellow pigments and thoughts on improvement of national standard

TAN Hailing, HUANG Tao, CHEN Gong, SHI Kan, ZHANG Bobo, XU Ganrong, WU Zhenqiang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 239-245.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (5) : 239-245. DOI: 10.13995/j.cnki.11-1802/ts.018866

Comparison of natural and reduced Monascus yellow pigments and thoughts on improvement of national standard

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(5): 239-245 https://doi.org/10.13995/j.cnki.11-1802/ts.018866

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