Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese

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....

Bibliografski detalji
Glavni autori:	Wang, Y, Han, H, Qiu, S, Zeng, H, Wang, B
Format:	Journal article
Jezik:	English
Izdano:	Elsevier 2023

Slični predmeti

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