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Study of Mucor spp. in semi-hard cheese ripening

A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3–4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that cas...

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Dettagli Bibliografici
Autori principali: Zhang, Na, Zhao, Xin-Huai
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer-Verlag 2010
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC3551146/
https://ncbi.nlm.nih.gov/pubmed/23572694
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0108-z
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