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Improving the monacolin K to citrinin production ratio in red yeast rice by an X-ray-induced mutant strain of Monascus purpureus.
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- Biotechnologia, 2018, v. 99, n. 2, p. 109, doi. 10.5114/bta.2018.75654
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Antioxidant Properties and Production of Monacolin K, Citrinin, and Red Pigments during Solid State Fermentation of Purple Rice (Oryzae sativa) Varieties by Monascus purpureus.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 1, p. 32, doi. 10.17221/154/2016-CJFS
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- Article