How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

C. I. Pereira, D. M. Neto, J. C. Capucho, M. S. Gião, A. M.P. Gomes, F. X. Malcata*

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

16 Citations (Scopus)

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Food Science