Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics
Author:
Funder
Fundacao de Amparo a Pesquisa do Estado de Sao Paulo
Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Elsevier BV
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4. Formation of free amino acids and bioactive peptides during the ripening of Bulgarian white brined cheeses;Atanasova;Probiotics and Antimicrobial Proteins,2021
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