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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Detalles Bibliográficos
Autores principales: Kwak, Hae-Soo, Chimed, Chogsom, Yoo, Sang-Hun, Chang, Yoon Hyuk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869552/
https://www.ncbi.nlm.nih.gov/pubmed/27194934
http://dx.doi.org/10.5851/kosfa.2016.36.2.244

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869552/
https://www.ncbi.nlm.nih.gov/pubmed/27194934
http://dx.doi.org/10.5851/kosfa.2016.36.2.244

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