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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書誌詳細
主要な著者:	Torres-Salas, Verenice, Hernández-Montes, Arturo, Hernández-Rodríguez, Blanca E.
フォーマット:	Online
言語:	spa
出版事項:	Universidad de Sonora 2023
オンライン･アクセス:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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