Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese
This study aimed to analyze the key aroma compounds and core functional microorganisms of Monascus-fermented cheese (MC). 36 key aroma compounds were identified according to gas chromatograph-mass spectrometer (GC–MS), aroma extract dilution analysis (AEDA), and odor activity values (OAV) analysis....
| Principais autores: | , , , , |
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| Formato: | Journal article |
| Idioma: | English |
| Publicado em: |
Elsevier
2023
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