Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus
Yongjun Xia, Ran Yuan, Shengnan Weng, Guangqiang Wang, Zhiqiang Xiong, Hui Zhang, Xin Song, Weina Liu, Lianzhong Ai
Topics & Concepts
MonascusFood scienceChemistryRipeningLipolysisCheese ripeningProteolysisStarterFatty acidFermentationBiochemistryAdipose tissueEnzymeMicrobial Metabolism and ApplicationsTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques