The influence of temperature shift on pigment and monacolin K production by Monascus spp.
碩士 === 朝陽科技大學 === 應用化學系碩士班 === 93 === Monascus spp. have been used in food fermentation for thousands of years, and its pigment, flavor as well as taste have wide applications. Recently, monacolin K, a secondary metabolite of Monascus spp., was found to be useful as an reducing agent to reduce chole...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73f53j |