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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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Effects of Chinese medicines on monacolin K production and related genes transcription of Monascus ruber in red mold rice fermentation

来源：江南大学传统酿造食品研究中心     发布时间 :2020-08-20    点击量：

上一篇：Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters)

下一篇：Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content

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