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Instituto de Tecnologia de Alimentos (ITAL), Brazilian Journal of Food Technology, 0(20)
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Queijo de coalho artesanal: fonte alternativa de peptídeos antimicrobianos
Journal article published in 2017 by
Meire dos Santos Falcão de Lima,
Roberto Afonso da Silva,
José Luiz de Lima Filho,
Ana Lúcia Figueiredo Porto,
Maria Taciana Holanda Cavalcanti 
This paper is made freely available by the publisher.
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