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1
S00253-012-4300-0
S00253-012-4300-0
http://dx.doi.org/10.1007/S00253-012-4300-0
Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.
P356
Q38032192-94A481A2-07B4-4DC5-93C9-A14BC34D3C4E
P356
S00253-012-4300-0
http://dx.doi.org/10.1007/S00253-012-4300-0