Changes in Key Aroma Compounds and Esterase Activity of Monascus -Fermented Cheese across a 30-Day Ripening Period.

MLA

Zeng, Hong, et al. “Changes in Key Aroma Compounds and Esterase Activity of Monascus -Fermented Cheese across a 30-Day Ripening Period.” Foods, vol. 11, no. 24, Dec. 2022, p. 4026. EBSCOhost, https://doi.org/10.3390/foods11244026.

APA

Zeng, H., Wang, Y., Han, H., Cao, Y., & Wang, B. (2022). Changes in Key Aroma Compounds and Esterase Activity of Monascus -Fermented Cheese across a 30-Day Ripening Period. Foods, 11(24), 4026. https://doi.org/10.3390/foods11244026

Chicago

Zeng, Hong, Yadong Wang, Haoying Han, Yanping Cao, and Bei Wang. 2022. “Changes in Key Aroma Compounds and Esterase Activity of Monascus -Fermented Cheese across a 30-Day Ripening Period.” Foods 11 (24): 4026. doi:10.3390/foods11244026.