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Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese
The effect of adjunct culture Monascus purpureus BD-M-4 on the physicochemical, proteolytic, and lipolytic properties of surface mold-ripened cheese were evaluated. During the maturation of Monascus-fermented cheese, the total microbiota count and the content of soluble nitrogen increased steadily,...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6365334/ https://ncbi.nlm.nih.gov/pubmed/30815303 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0459-1 |
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