Kinetic characterization of red pigment of Monascus purpureus at different level of nitrogen concentration
Natural and synthetics colors are the two types of food coloring existed in the industries. Over time, most of synthetic colors were banned due to the clearly evident side effects and their possible carcinogenic effects. Pigment produced by Monascus purpureus is microbial origin and safe to use as f...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Science Publishing Corporation Inc
2018
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| 主題: | |
| オンライン･アクセス: | http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf http://umpir.ump.edu.my/id/eprint/33399/ https://doi.org/10.14419/ijet.v7i3.26.17449 https://doi.org/10.14419/ijet.v7i3.26.17449 |
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