Philippine monascus red rice wine
ABSTRACT The study was undertaken to develop Philippine Monascus red rice wine by adapting a 2-level fermentation process, a local Monascus sp. isolate (UPCC 3765) and a native fermentation starter for producing tapuy called bubod. The G25N agar was found to be effective in propagating Monascus sp....
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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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2009.
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