Quantification, migration and decline of natamycin in blue cheeses
Abstract This study aimed to quantify the concentration of natamycin in the rind and verify its migration in Gorgonzola type cheese, as well as evaluating the decline of natamycin in Blue cheese during maturation. Eight samples of Gorgonzola cheese were purchased in supermarkets of which six were pr...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Instituto de Tecnologia de Alimentos (ITAL)
2019-11-01
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| Serier: | Brazilian Journal of Food Technology |
| Fag: | |
| Online adgang: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100459&tlng=en |
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