Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening
Crossref DOI link: https://doi.org/10.1007/s10068-016-0133-4
Published Online: 2016-06-30
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Huaning
Liu, Zhenmin
Hang, Feng
Mo, Beihong
License valid from 2016-06-01
