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Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1396, doi. 10.3390/foods12071396
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- Article
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).
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- Foods, 2023, v. 12, n. 5, p. 990, doi. 10.3390/foods12050990
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- Article
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.
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- Foods, 2022, v. 11, n. 15, p. 2276, doi. 10.3390/foods11152276
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- Article
Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status.
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- Journal of Dairy Research, 2023, v. 90, n. 1, p. 88, doi. 10.1017/S0022029923000043
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- Article
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.
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- International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 542, doi. 10.1111/1471-0307.12424
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- Article
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00594
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- Article
Dried algae as potential functional ingredient in fresh cheese.
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- Food Bioengineering, 2024, v. 3, n. 1, p. 65, doi. 10.1002/fbe2.12077
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- Article
Ensino Religioso na educação brasileira e os marcos legais: prerrogativas e impasses.
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- Protestantismo em Revista, 2018, v. 44, n. 2, p. 57, doi. 10.22351/nepp.v44i2.3710
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- Article