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 CitationP., 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 CitationP., 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.
Warning: These citations may not always be 100% accurate.