Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine
Felicio, T.L., Esmerino, E.A., Vidal, V.A.S., Cappato, L.P., Garcia, R.K.A., Cavalcanti, R.N., Freitas, M.Q., Conte Junior, C.A., Padilha, M.C., Silva, M.C., Raices, R.S.L., Arellano, D.B., Bollini, H.M.A., Pollonio, M.A.R., Cruz, A.G.
Published in Food chemistry (01.04.2016)
Published in Food chemistry (01.04.2016)
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