Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802 (2008)
Source: World Journal of Microbiology and Biotechnology. Unidade: EP
Subjects: ADITIVOS ALIMENTARES (PRODUÇÃO), BIOQUÍMICA, BIOTECNOLOGIA, FUNGOS (CULTURA), INDÚSTRIA DE ALIMENTOS, METABÓLITOS, PIGMENTOS (PRODUÇÃO;USO)
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BILBAO OROZCO, Sandra Fernanda e KILIKIAN, Beatriz Vahan. Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802. World Journal of Microbiology and Biotechnology, v. 24, n. 2, p. 263-268, 2008Tradução . . Disponível em: http://www.springerlink.com/content/gm76u4r1p287562w/fulltext.pdf. Acesso em: 01 jul. 2022.APA
Bilbao Orozco, S. F., & Kilikian, B. V. (2008). Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802. World Journal of Microbiology and Biotechnology, 24( 2), 263-268. doi:10.1007/s11274-007-9465-9NLM
Bilbao Orozco SF, Kilikian BV. Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802 [Internet]. World Journal of Microbiology and Biotechnology. 2008 ; 24( 2): 263-268.[citado 2022 jul. 01 ] Available from: http://www.springerlink.com/content/gm76u4r1p287562w/fulltext.pdfVancouver
Bilbao Orozco SF, Kilikian BV. Effect of pH on citrinin and red pigments production by Monascus purpureus CCT3802 [Internet]. World Journal of Microbiology and Biotechnology. 2008 ; 24( 2): 263-268.[citado 2022 jul. 01 ] Available from: http://www.springerlink.com/content/gm76u4r1p287562w/fulltext.pdf