Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese

Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese

Proteolysis during cheese ripening contributes to generation of biopeptides, and changes in sensory and textural characteristics. The aim of this work was to determine antioxidant capacity, as well as the changes in the sensorial and textural characteristics of cheese from Zacazonapan, during ripeni...

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Autores principales:	Torres-Salas, Verenice, Hernández-Montes, Arturo, Hernández-Rodríguez, Blanca E.
פורמט:	Online
שפה:	spa
יצא לאור:	Universidad de Sonora 2023
גישה מקוונת:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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