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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书目详细资料
Main Authors: Siti Mahira, Ahmad, Farhan, Mohd Said
格式: 文件
语言:English
出版: Science Publishing Corporation Inc 2018
主题:
在线阅读:http://umpir.ump.edu.my/id/eprint/33399/1/Kinetic%20characterization%20of%20red%20pigment%20of%20Monascus%20purpureus.pdf