Stability of the Pigments from Monascus purpuresu CBS 281.34 |
임성일
(한국식품개발연구원)
곽은정 (한국식품개발연구원) |
1 |
Characteristics and stability of pigments produced by Monascus anka in a jar fermenter
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과학기술학회마을 |
2 |
Red pigment production from Monascus anka albidus
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3 |
Trends in the market for colors
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4 |
Pigment production and color difference of liquid beni-koji under submerged cultural conditions
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과학기술학회마을 |
5 |
Pigments produced by Monascus purpureus with regard to quality and quantity
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DOI |
6 |
Some natural food colorants
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7 |
Carotenoid content of Korean persimmon peel and their changes in storage
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과학기술학회마을 |
8 |
Fermentative production of anka-pigments (Monascus-pigments)
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과학기술학회마을 |
9 |
Extractive fermentation of red pigment using Monascus sp. J101
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과학기술학회마을 |
10 |
Studies on the red pigment produced by Monascus sp. in submerged culture
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11 |
Fermentative production of natural edible red-pigment
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12 |
Carotenoid destruction and nonenzymatic browning during red pepper drying as funtions of average moisture content and temperature
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13 |
The optimal condition for the production and extraction of monacolin K from red-koji
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과학기술학회마을 |
14 |
Stability of chlorophyll during processing and storage at salted Undaria pinnatifida
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15 |
Stability of pigment produced by Monascus pilosus
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16 |
Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit (Schzandra chinensis fructus)
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과학기술학회마을 |
17 |
New Monascus metabolite isolated from red yeast rice (angkak, red koji)
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DOI ScienceOn |