Red yeast rice
Qty in Kg, L for Chemicals & By Items for Lab Eqpt.
Red fermented rice is a product produced from the fermentation of rice substrates by Monascus spp. For centuries, angkak has been consumed extensively in Asia as a natural food coloring of fish, Chinese cheese, red wine and sausages.
CHEMICAL NAME: Red Fermented Rice/red yeast rice
GRADE: Food Grade
CAS NO: -
EXPIRY DATE: 03/06/2021
PACKAGING: 1-5-10-25 Kg/bag
PACKAGING TYPE: bag
QTY IN STOCK: 200 kg
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