Screening of Monascus as cheese starter and its effects on physicochemical, texture and antioxidant properties of cheese

XU Xingmin; ZHENG Yuanrong; LIU Zhenmin; WANG Jidong; WANG Qinggang

doi:10.13995/j.cnki.11-1802/ts.034504

Screening of Monascus as cheese starter and its effects on physicochemical, texture and antioxidant properties of cheese

XU Xingmin, ZHENG Yuanrong, LIU Zhenmin, WANG Jidong, WANG Qinggang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 127-135.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (17) : 127-135. DOI: 10.13995/j.cnki.11-1802/ts.034504

Screening of Monascus as cheese starter and its effects on physicochemical, texture and antioxidant properties of cheese

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(17): 127-135 https://doi.org/10.13995/j.cnki.11-1802/ts.034504

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Received	Revised	Published
2022-12-02	2022-12-16	2023-09-15
Issue Date
2023-09-27

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