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NTIS 바로가기생명과학회지 = Journal of life science, v.31 no.2, 2021년, pp.192 - 198
권기석 (국립안동대학교 생명과학대학 원예생약융합학부) , 김병혁 (교촌에프앤비(주) 교촌중앙연구소) , 이준형 (국립안동대학교 생명과학대학 원예생약융합학부) , 황학수 (교촌에프앤비(주) 교촌중앙연구소) , 이중복 (교촌에프앤비(주) 교촌중앙연구소)
Red yeast rice has been extensively used as food and traditional medicine for thousands of years in East Asian countries. It is produced by the fermentation of a particular yeast (in general, Monascus purpureus) as rice and various cereals (barley, soybean, etc.). Monascus sp. produces many secondar...
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