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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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Kwak, Hae-Soo, Chimed, Chogsom, Yoo, Sang-Hun, Chang, Yoon Hyuk
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2016
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On-line přístup: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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