Search Results - "Laussac, J.P"

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    Characterization of monascidin A from Monascus as citrinin by Blanc, P.J., Laussac, J.P., Le Bars, J., Le Bars, P., Loret, M.O., Pareilleux, A., Prome, D., Prome, J.C., Santerre, A.L., Goma, G.

    Published in International journal of food microbiology (01-10-1995)
    “…Following our investigations on red pigments and monascidin co-production by Monascus species, the antibiotic called monascidin A was characterized as…”
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  2. 2

    Pigments of Monascus by Blanc, P.J, Loret, M.O, Santerre, A.L, Pareilleux, A, Prome, D, Prome, J.C, Laussac, J.P, Goma, G

    Published in Journal of food science (01-07-1994)
    “…A chemically defined medium with glutamic acid as nitrogen source was devised for the culture of two species of Monascus (M. ruber and M. purpureus), resulting…”
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    Interaction of cis-Pt(ino)2Cl2 with amino acids by Garoufis, A, Haran, R, Pasdeloup, M, Laussac, J P, Hadjiliadis, N

    Published in Journal of inorganic biochemistry (01-09-1987)
    “…The reactions of cis-Pt(ino)2Cl2 with the amino acids Gly, L-Ala, L-Val, L-Ileu, L-Phe and L-Pro were studied in methanolic solutions. The (1:1) adducts of the…”
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