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...
Spremljeno u:
| Glavni autori: | , , |
|---|---|
| Format: | Online |
| Jezik: | spa |
| Izdano: |
Universidad de Sonora
2023
|
| Online pristup: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
Budi prvi tko komentira!
