Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Overview of attention for article published in Frontiers in Nutrition, April 2021

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Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety #FrontNutr #MassSpec https://t.co/huuZal52Js

04 May 2021

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New Research: Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety: Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as… https://t.c

16 Apr 2021

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