Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged fro...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Kwak, Hae-Soo, Chimed, Chogsom, Yoo, Sang-Hun, Chang, Yoon Hyuk
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2016
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4869552/
https://ncbi.nlm.nih.gov/pubmed/27194934
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.244
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