Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración
Proteolysis during cheese ripening contributes to biopeptides generation and changes in sensory and textural characteristics. The aim of this work was to determine antioxidant capacity, as well as changes in the sensorial and textural characteristics of cheese from Zacazonapan, during ripening (0, 3...
Gorde:
| Argitaratua izan da: | Biotecnia |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Espanhol |
| Argitaratua: |
Universidad de Sonora
2023
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| Gaiak: | |
| Sarrera elektronikoa: | https://www.redalyc.org/articulo.oa?id=672975613025 https://www.redalyc.org/journal/6729/672975613025/ https://www.redalyc.org/journal/6729/672975613025/html/ https://www.redalyc.org/journal/6729/672975613025/672975613025.epub https://www.redalyc.org/journal/6729/672975613025/movil |
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