Characterization of the Red Biochromes Produced by the Endophytic Fungus <i>Monascus purpureus</i> CPEF02 with Antimicrobial and Antioxidant Activities
Food acceptability and appeal are significantly influenced by colour. Harmful effects associated with synthetic colorants are well established, and research is currently focused on developing natural, synthetic chemical-free substitutes from fungal sources, with broad applications in food, medicine,...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2023-03-01
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| Serie: | Fermentation |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2311-5637/9/4/328 |
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