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Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties.
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- Foods, 2023, v. 12, n. 13, p. 2552, doi. 10.3390/foods12132552
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- Article
NEW LACTIC ACID BACTERIAL STRAINS FROM TRADITIONAL FERMENTED FOODS - BIOPROTECTIVE AND PROBIOTIC POTENTIAL.
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- Journal of Chemical Technology & Metallurgy, 2023, v. 58, n. 2, p. 252, doi. 10.59957/jctm.v58i2.50
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- Article
In Vitro Screening of Antiviral Activity of Lactic Acid Bacteria Isolated from Traditional Fermented Foods.
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- Microbiology Research, 2023, v. 14, n. 1, p. 333, doi. 10.3390/microbiolres14010026
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- Article
ANTIBIOTIC RESISTANCE PROFILE OF THE NEWLY ISOLATED LACTIC ACID BACTERIA STRAINS FROM TRADITIONAL FERMENTED FOODS.
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- Current Trends in Natural Sciences, 2022, v. 11, n. 21, p. 247, doi. 10.47068/ctns.2022.v11i21.027
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- Article