APA引文

P., P., R., M., C., K., & S., L. (2017). Antioxidant properties and production of monacolin K, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus.

Chicago Style Citation

P., Pengnoi, Mahawan R., Khanongnuch C., and Lumyong S. Antioxidant Properties and Production of Monacolin K, Citrinin, and Red Pigments During Solid State Fermentation of Purple Rice (Oryzae Sativa) Varieties By Monascus Purpureus. 2017.

MLA引文

P., Pengnoi, Mahawan R., Khanongnuch C., and Lumyong S. Antioxidant Properties and Production of Monacolin K, Citrinin, and Red Pigments During Solid State Fermentation of Purple Rice (Oryzae Sativa) Varieties By Monascus Purpureus. 2017.