Zhang, S.; Wang, T.; Zhang, Y.; Song, B.; Pang, X.; Lv, J.
Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening. Foods 2022, 11, 1662.
https://doi.org/10.3390/foods11111662
AMA Style
Zhang S, Wang T, Zhang Y, Song B, Pang X, Lv J.
Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening. Foods. 2022; 11(11):1662.
https://doi.org/10.3390/foods11111662
Chicago/Turabian Style
Zhang, Shuwen, Tong Wang, Yumeng Zhang, Bo Song, Xiaoyang Pang, and Jiaping Lv.
2022. "Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening" Foods 11, no. 11: 1662.
https://doi.org/10.3390/foods11111662
APA Style
Zhang, S., Wang, T., Zhang, Y., Song, B., Pang, X., & Lv, J.
(2022). Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening. Foods, 11(11), 1662.
https://doi.org/10.3390/foods11111662