Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

by Gustavo L. C. Valente, Leonardo B. Acurcio, Ranier C. Figueiredo, Felipe M. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia M. Silva, Marcelo R. Souza, Cláudia F. A. M. Penna
Published 2021-10-01