Effect of Monascus as an Adjunct Starter on Physicochemical and Rheological Properties of White Mold Cheese
JIAO Jingkai, LIU Zhenmin, ZHENG Yuanrong, LIU Jing
FOOD SCIENCE . 2021, (24): 117 -122 .  DOI: 10.7506/spkx1002-6630-20200930-373