The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice

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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書目詳細資料
Main Authors:	Em On Chairote, Griangsak Chairote, Hataichanok Niamsup, Saisamorn Lumyong
格式:	雜誌
出版:	2018
主題:	Biochemistry, Genetics and Molecular Biology Immunology and Microbiology
在線閱讀:	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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