摘要
本文对红曲霉的形态及分类、代谢产物、红曲的制作、红曲霉在食品及医药上的应用、红曲霉的现状和面临问题等进行了全面的论述并展望了未来的发展。
The article comprehensively dwells on the shape and classification of monascus, metabolism products, manufacture of ang-kak, application of monascus to foods and medicine, status quo of manascns and its existing problems,and predicts its development in the future.
出处
《四川食品与发酵》
1999年第1期6-10,5,共6页
Sichuan Food and Fermentation
关键词
红曲霉
研究进展
红曲
Monascus Development of Monascus Research
