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2010•Food Science and BiotechnologyRequires access

Characteristics of Monascus sp. isolated from Monascus fermentation products

Ji Yeun Kim, Hae Jin Kim, Jee‐Hwan Oh, Inhyung Lee

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Key concepts: Monascus, Citrinin, Monascus purpureus, Food science, Ascocarp, Fermentation, Chaetomium globosum, Biology

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