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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Bibliografische gegevens
Hoofdauteurs:	Torres-Salas, Verenice, Hernández-Montes, Arturo, Hernández-Rodríguez, Blanca E.
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad de Sonora 2023
Online toegang:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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