The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

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The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet pot...

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Autores principales:	ISWIYANTI NOVITA, OEDJIJONO OEDJIJONO, ARI ASNANI
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2021
Materias:	black rice fermentation monascus purple sweet potato uv-irradiated Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/381ed910100c4262bc42679db5ae29a9
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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