Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture-Reference-Cited by-同舟云学术

Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture

Published:2024-03 Issue: Volume:436 Page:137759
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yijin,Xia Yongjun,Li Chunyan,Wang Guangqiang,Xiong Zhiqiang,Song Xin,Zhang Hui,Wang Mingquan,Ai Lianzhong

Funder

China Association for Science and Technology

National Natural Science Foundation of China

Shanghai Municipal Education Commission

Shanghai Municipal Agricultural Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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