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Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Kim, H.-J.
- 서명/저자
- Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products / Kim, H.-J. , 공저 Ji, G. E. , Lee, I.
- 발행사항
- 서울 : 한국식품과학회, 2007.
- 형태사항
- pp. 142-145
- 주기사항
- 참고문헌 수록
- 기타저자
- Ji, G. E.
- 기타저자
- Lee, I.
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60242047
MARC
008191108s2007 ulk aa eng■022 ▼a12267708
■1001 ▼aKim, H.-J.
■24510▼aNatural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products▼dKim, H.-J.▼e공저 Ji, G. E.▼eLee, I.
■260 ▼a서울▼b한국식품과학회▼c2007.
■300 ▼app. 142-145
■500 ▼a참고문헌 수록
■7001 ▼aJi, G. E.
■7001 ▼aLee, I.
■773 ▼tFood Science and Biotechnology▼gVolume16. Number1. (2007 February)▼d2007, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS037659▼b60050258▼h8▼s2▼fP
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