Effect of Different Ripening Stages on Antibacterial and Antioxidant Activity of Water-soluble Extracts from Mozzarella Cheese with Various Strains

MA Ling; PENG Deng-feng; LI Hui; WANG Xiao-wen; LIU Hui-ping

doi:10.13982/j.mfst.1673-9078.2015.8.018

Home>Articles>Effect of Different Ripening Stages on Antibacterial and Antioxidant Activity of Water-soluble Extracts from Mozzarella Cheese with Various Strains

DOI: 10.13982/j.mfst.1673-9078.2015.8.018

Effect of Different Ripening Stages on Antibacterial and Antioxidant Activity of Water-soluble Extracts from Mozzarella Cheese with Various Strains

MA Ling

PENG Deng-feng

LI Hui

WANG Xiao-wen

LIU Hui-ping

Keywords：Mozzarella cheeseextractsantibacterialantioxidant

Publication Date：2015-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2015,31(8)