Seu portal de pesquisas em queijos artesanais

2024

CALDEIRA, L. A. et al. Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil. Food Research International, v. 176, 1 jan. 2024.

‌DOI :https://doi.org/10.1016/j.foodres.2023.113831 


CAIO V.P. MARCELÃO et al. Unveiling ochratoxin a and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food research international, 1 mar. 2024.

‌DOI: https://doi.org/10.1016/j.foodres.2024.114214