Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region
Mônica Tejo Cavalcanti, Leidiana Elias Xavier, Bruno Fonsêca Feitosa, Winnie Alencar Luciano, Valker Araujo Feitosa, Evandro Leite de Souza, Mônica Correia Gonçalves
Topics & Concepts
MarinationChemistryFood scienceWinePolyunsaturated fatty acidHydrolytic degradationOleic acidFatty acidHydrolysisBiochemistryMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides