Enhanced antioxidant activity of Monascus pilosus fermented products by addition of ginger to the medium

Published 2009 View Full Article

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Title
Enhanced antioxidant activity of Monascus pilosus fermented products by addition of ginger to the medium
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 116, Issue 4, Pages 915-922
Publisher
Elsevier BV
Online
2009-03-21
DOI
10.1016/j.foodchem.2009.03.047

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