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Fukami H, Higa Y, Hisano T, Asano K, Hirata T, Nishibe S. A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System. Molecules. 2021; 26(6):1619. https://doi.org/10.3390/molecules26061619

Fukami, Hiroyuki, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, and Sansei Nishibe. 2021. "A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System" Molecules 26, no. 6: 1619. https://doi.org/10.3390/molecules26061619

Fukami, H., Higa, Y., Hisano, T., Asano, K., Hirata, T., & Nishibe, S. (2021). A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System. Molecules, 26(6), 1619. https://doi.org/10.3390/molecules26061619