PC96 THE ANTIBIOTEC EFFECTS OF "ANGKAK"
Boelhasrin, Sastramihardja, Ibrahim
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Screening, Characterization and Mutagenesis Breeding of <i>Monascus</i> Isolates with High Esterification Activity. [PDF]
Zhou C, Yang S, Zhu X, Li X, Li J, Lu Z.
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Long Shelf-Life Ready-to-Eat Plant-Based Whole Hard-Boiled Eggs: Low Allergenic and Regular Formulas. [PDF]
Wongwailikhit K +2 more
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Occurrence of biogenic amines in sufu obtained from Chinese market. [PDF]
Li DW +5 more
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Statistical optimization of lovastatin and confirmation of nonexistence of citrinin under solid-state fermentation by Monascus sanguineus. [PDF]
Dikshit R, Tallapragada P.
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Functional Properties of Microorganisms in Fermented Foods. [PDF]
Tamang JP, Shin DH, Jung SJ, Chae SW.
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Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage. [PDF]
Gawborisut S, Muengkratok S.
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Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine. [PDF]
Park KH, Liu Z, Park CS, Ni L.
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Red Yeast Rice: A Systematic Review of the Traditional Uses, Chemistry, Pharmacology, and Quality Control of an Important Chinese Folk Medicine. [PDF]
Zhu B +6 more
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From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu). [PDF]
Song D +5 more
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