Abstract：Monascus production is our country’s traditional craftwork. The application of it on provisions like meats and wines becomes deeply. The research of how to control the generation of citrinin may deal with the technical barrier of the monascus security given by ISO effectively, and enhance the interval competitive strength of monascus production.
曹岚；杨旭. 红曲生产工艺中桔霉素的控制[J]. 肉类研究, 2008, 22(12): 44-45.
CAO Lan;YANG Xu. The Control of Citrinin During the Process of Monascus Production. Meat Research, 2008, 22(12): 44-45.
2008, Vol. 22 
