| 标题 |
Addition of genistein to the fermentation process reduces citrinin production by Monascus via changes at the transcription level |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Wanbao Ouyang; Xin Liu; Yanling Wang; Zhibing Huang; Xiujiang Li 出版日期:2020-10-17 |
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(2025-6-4)