Fig. 4From: Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentationEffects of different types and quantities of flavonoids (1.0–5.0 g/L) on a citrinin, b biomass, c yellow pigment, d orange pigment, and e red pigment production by MAL in liquid-state fermentation at 30 °C, 180 rpm for 12 days. Significant differences of different the columns at p < 0.05Back to article page