1. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products;Adimpong, D.B.,2012
2. Evaluating the statistical significance of two distinct local alignments;Altschul, S.F.,1997
3. Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia;Begovic, J.,2011
4. Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil;Bemfeito, R.M.,2016
5. Probiotic potential of lactic acid bacteria isolated from minas artisanal cheese from Serra da Canastra, MG;Costa, H.H.S.,2013