Honeysuckle as a Bio-Enhancer in Monascus purpureus Fermentation: Synergistic Improvement of Monacolin K Yield and Flavor Complexity
金银花作为红曲霉发酵的生物增强剂:协同提高莫纳可林K的产量和风味复杂性
期刊:Foods
影响因子:5.1
doi:10.3390/foods15030560
Ablimit, Arzugul; Zhai, Yike; Chen, Mengxue; Sun, Qing; Liu, Wenbo; Zhai, Duchen; Dong, Lichao; Huang, Ang; Sun, Baoguo; Wang, Chengtao; Zhang, Chan