Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus.
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DOI: 10.1016/j.foodres.2020.109657
Abstract: Monascus spp. are fungi that have been applied in food production for centuries and produce a range of bioactive metabolites. The objective of this study was to investigate the characteristics of proteolysis, lipolysis, textural and… read more here.
Keywords: monascus; ripened cheese; proteolysis lipolysis; cheese ripened ... See more keywords