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....
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
2009.
|
| বিষয়গুলি: |