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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Główni autorzy:	Torres-Salas, Verenice, Hernández-Montes, Arturo, Hernández-Rodríguez, Blanca E.
Format:	Online
Język:	spa
Wydane:	Universidad de Sonora 2023
Dostęp online:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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