Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening

In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its effect on the proteolysis, lipolysis, and volatile compounds during ripening for 40 days. The Camembert cheese without Mo...

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Detalles Bibliográficos
Autores principales: Zhang, Shuwen, Wang, Tong, Zhang, Yumeng, Song, Bo, Pang, Xiaoyang, Lv, Jiaping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180517/
https://www.ncbi.nlm.nih.gov/pubmed/35681411
http://dx.doi.org/10.3390/foods11111662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180517/
https://www.ncbi.nlm.nih.gov/pubmed/35681411
http://dx.doi.org/10.3390/foods11111662

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