Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
干酪乳杆菌
食品科学
益生菌
风味
化学
成熟
乳酸
冷库
细菌
发酵
生物
遗传学
园艺
作者
Hugo L.A. Silva,Celso F. Balthazar,Erick A. Esmerino,Roberto P.C. Neto,Ramon S. Rocha,Jeremias Moraes,Rodrigo N. Cavalcanti,Róbson Maia Franco,Maria Inês Bruno Tavares,Jânio Sousa Santos,Daniel Granato,Renata Golin Bueno Costa,Mônica Q. Freitas,Márcia C. Silva,Renata S.L. Raices,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mohammad Mortazavian,Adriano G. Cruz