Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese
Yadong Wang, Hong Zeng, Sizhe Qiu, Haoying Han, Bei Wang, Bei Wang
Topics & Concepts
AromaMonascusFood scienceLactococcus lactisChemistryLactococcusFlavorFermentationRipeningMicroorganismCheese ripeningBacteriaBiologyLactic acidGeneticsMicrobial Metabolism and ApplicationsProbiotics and Fermented FoodsMedicinal Plants and Neuroprotection