Á lódáil...
Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening
Two kinds of semi-hard cheeses, with Monascus purpureus and without M. purpureus, were manufactured, and effects of M. purpureus on physicochemical properties and proteolysis were evaluated during 36 days of ripening. Addition of M. purpureus changed the microbial survival and showed no significant...
Na minha lista:
| Foilsithe in: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
The Korean Society of Food Science and Technology
2016
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049142/ https://ncbi.nlm.nih.gov/pubmed/30263337 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0133-4 |
| Clibeanna: |
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