Integrated metabolomics and sensory analysis reveal the potential roles of glutamate and lipid metabolism in taste formation during the ripening of Monascus-fermented cheese
Fuente:
Food Research International
Publication date: 1 June 2026Source: Food Research International, Volume 233, Part 2Author(s): Yadong Wang, Ying Wang, Ting Meng, Yanbo Wang, Bei Wang