Purification and qualification of the orange and yellow pigments from fermentation broth by Monascus purpureus W-2

XU Ganrong; XING Hongbo; NI Dongjiao; ZHANG Bobo; CHEN Lei; ZOU Xinhua

doi:10.13995/j.cnki.11-1802/ts.022935

Purification and qualification of the orange and yellow pigments from fermentation broth by Monascus purpureus W-2

XU Ganrong, XING Hongbo, NI Dongjiao, ZHANG Bobo, CHEN Lei, ZOU Xinhua

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 7-11.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (14) : 7-11. DOI: 10.13995/j.cnki.11-1802/ts.022935

Purification and qualification of the orange and yellow pigments from fermentation broth by Monascus purpureus W-2

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(14): 7-11 https://doi.org/10.13995/j.cnki.11-1802/ts.022935

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Received	Published
2019-12-02	2020-07-25
Issue Date
2020-08-17

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