Open AccessCheese whey as a potential substrate for <i>Monascus</i> pigments production
Author(s) -
Jaquelinne Pires Vital da Costa,
Camila Fernanda Dias de Oliveira,
Francielo Vendruscolo
Publication year - 2020
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2020.4.785
Subject(s) - monascus , pigment , food science , orange (colour) , chemistry , substrate (aquarium) , whey protein , growth rate , fermentation , biology , ecology , organic chemistry , geometry , mathematics