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Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods
Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods
2019
Park GiHoon
Park Jiwon
Choi Sun-Young
Hong Chaeyoung
seo jeonghyun
Tae Su Kang
Junsoo Lee
Heon Sang Jeong
Keywords:
Chemistry
Biochemistry
Food science
Fermentation
Red yeast rice
Monascus
Monacolin K
Polyphenol
quality characteristics
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