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: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=54849421510&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60136 |
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| Institution: | Chiang Mai University |