Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period

Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese fermentation techniques. In this study, the compositions of the volatile aroma compounds in MC were analyzed during a 30-day ripenin...

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Detalles Bibliográficos
Autores principales: Zeng, Hong, Wang, Yadong, Han, Haoying, Cao, Yanping, Wang, Bei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778608/
https://www.ncbi.nlm.nih.gov/pubmed/36553768
http://dx.doi.org/10.3390/foods11244026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778608/
https://www.ncbi.nlm.nih.gov/pubmed/36553768
http://dx.doi.org/10.3390/foods11244026

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