Ripening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin

Article

Abstract: The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making

Palabras claves:

curcumin, lipolysis, Manchego cheese, Pelibuey ewes, Proteolysis, Ripening

Autores:

Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.

Fuentes:

scopus