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Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder

Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at 14°C for 28 d. The pH of the RGP amended treatment gro...

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Detalles Bibliográficos
Autores principales: Lee, Jai-Sung, Bae, Inhyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932958/
https://www.ncbi.nlm.nih.gov/pubmed/29725225
http://dx.doi.org/10.5851/kosfa.2018.38.1.64