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Elsevier, LWT - Food Science and Technology, (154), p. 112598, 2022

DOI: 10.1016/j.lwt.2021.112598

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Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration

Journal article published in 2022 by Fabrícia França Bezerril, Tatiana Colombo Pimentel ORCID, Amanda Marília da Silva Sant’Ana, Maria de Fátima Vanderlei de Souza, Lorena Lucena de Medeiros, Mércia Galvão, Marta Suely Madruga ORCID, Rita de Cássia Ramos do Egypto Queiroga, Marciane Magnani ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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