摘要
对红曲色素的性质、生产方法及工艺改进、在肉制品中的应用以及改性等方面进行了综述。
The producing method of monascus colors and their quality, their appliance in food industry, the improvement of their defect were mainly disussed in this review.
出处
《食品与机械》
CSCD
1999年第1期28-30,共3页
Food and Machinery
