Biophysicochemical characteristics and metataxonomic insights into potential use of Monascus pigments as a food coloring for fermented sour fish cake production.
- DOI
- 10.1016/j.ijfoodmicro.2025.111532
- Published
- 2026 Jan 30
- Container
- International journal of food microbiology
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2025.111532,
title = {Biophysicochemical characteristics and metataxonomic insights into potential use of Monascus pigments as a food coloring for fermented sour fish cake production.},
author = {Tayeh N and Preeprem S and Cheirsilp B and Louhasakul Y},
year = {2026},
journal = {International journal of food microbiology},
doi = {10.1016/j.ijfoodmicro.2025.111532},
url = {https://doi.org/10.1016/j.ijfoodmicro.2025.111532}
}RIS
TY - JOUR TI - Biophysicochemical characteristics and metataxonomic insights into potential use of Monascus pigments as a food coloring for fermented sour fish cake production. AU - Tayeh N AU - Preeprem S AU - Cheirsilp B AU - Louhasakul Y PY - 2026 JO - International journal of food microbiology DO - 10.1016/j.ijfoodmicro.2025.111532 UR - https://doi.org/10.1016/j.ijfoodmicro.2025.111532 ER -
APA
N, T., S, P., B, C., & Y, L. (2026). Biophysicochemical characteristics and metataxonomic insights into potential use of Monascus pigments as a food coloring for fermented sour fish cake production.. International journal of food microbiology. https://doi.org/10.1016/j.ijfoodmicro.2025.111532
Source records
- pubmed · retrieved 2026-09-27T00:43:50.466Z