Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety
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DOI: 10.3389/fnut.2021.649611
Abstract: Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the… read more here.
Keywords: monascus; red veined; internal monascus; veined cheese ... See more keywords
Effect of Ozone Fumigation on Physiological Processes and Bioactive Compounds of Red-Veined Sorrel (Rumex sanguineus ssp. sanguineus)
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DOI: 10.3390/agronomy10111726
Abstract: The present study was designed to identify the effects of ozone fumigation of red-veined sorrel plants on the selected physiological parameters and contents of bioactive compounds in the plant leaves. Sorrel plants grown in a… read more here.
Keywords: ozone fumigation; red veined; sanguineus; bioactive compounds ... See more keywords