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中文
Optimization of submerged fermentation for Monascus sp. producing high titer of orange and yellow pigments with less citrinin
ZHOU Ke, YAN Pengcheng, HU Yongdan
Food and Fermentation Industries . 2020, (
7
): 116 -122 . DOI: 10.13995/j.cnki.11-1802/ts.022809
