Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago cheeses (AC) during ripening at 14°C for 4 months. The moisture content significantly increased with in...

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Detalles Bibliográficos
Autores principales: Choi, Kyung-Hoon, Min, Ji-Young, Ganesan, Palanivel, Bae, In-Hyu, Kwak, Hae-Soo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283180/
https://www.ncbi.nlm.nih.gov/pubmed/25557683
http://dx.doi.org/10.5713/ajas.14.0056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283180/
https://www.ncbi.nlm.nih.gov/pubmed/25557683
http://dx.doi.org/10.5713/ajas.14.0056

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