Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese
Crossref DOI link: https://doi.org/10.1007/s10068-018-0459-1
Published Online: 2018-09-14
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wu, Shenmao
Yu, Huaning http://orcid.org/0000-0002-2854-6641
Liu, Zhenmin
You, Chunping
Funding for this research was provided by:
Program of Shanghai Committee of Science and Technology (16DZ2280600)
Text and Data Mining valid from 2018-09-14
Article History
Received: 28 February 2018
Revised: 21 August 2018
Accepted: 23 August 2018
First Online: 14 September 2018