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2013•Acta Biologica HungaricaRequires access

Effect of submerged and solid-state fermentation on pigment and citrinin production byMonascus purpureus

Liang Zhang, Zhiqiang Li, Bing Dai, Wenxue Zhang, Yongjun Yuan

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Key concepts: Citrinin, Monascus, Monascus purpureus, Solid-state fermentation, Fermentation, Pigment, Food science, Red rice

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