The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam), and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The an...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-54849421510&partnerID=40&md5=e2ae6a9fccfd914c4ae73eb9cf1f88c2 http://cmuir.cmu.ac.th/handle/6653943832/5442 |
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| Institution: | Chiang Mai University |
| Language: | English |