"Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese"
written by Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes,
published by Food and Nutrition Sciences, Vol.8 No.5, 2017
has been cited by the following article(s):
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