Stable isotope ratio analysis for authentication of red yeast rice
Stable isotope ratio analysis for authentication of red yeast rice is a scholarly work by Federica Camin and Matteo Perini, published in 2017 in ''Talanta''. The main subjects of the publication include biochemistry, stable isotope, Monascus purpureus, chemistry, conservation and restoration of cultural heritage, statin, red yeast rice, Monascus, health effects of tea, food science, lovastatin, stable isotope ratio, isotope-ratio mass spectrometry, yeast, fermentation, and chromatography. Red yeast rice (RYR) is a dietary supplement obtained from rice fermented with the mould Monascus purpureus.