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2004•Huazhong Nongye Daxue xuebaoRequires access

Relation between the content of Monacolin K in the fermented rice by Monascus spp. and the substrate rice

Àiyīng Liú, Sun Wei, Tan Ai-juan, Liang Zhongqi, Zou Xiao

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Key concepts: Monascus, Food science, Fermentation, Substrate (aquarium), Relation (database), Japonica rice, Biotechnology, Agronomy

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Relation between the content of Monacolin K in the fermented rice by Monascus spp. and the substrate rice — Research Paper | ScholarLens