Natera, Vanice; Isidoro, William; Landgraf, Mariza 
; Lacorte, Gustavo Augusto ; Franco, Bernadette Dora Gombossy de Melo ; Hoffmann, Christian ; Pinto, Uelinton Manoel ; Jurkiewicz, Cynthia
Source: Food Research International. Unidades: FCF, Interunidades em Sistemas Integrados em Alimentos
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS
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NATERA, Vanice et al. Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model. Food Research International, v. 219, p. 1-53 art. 116888, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2025.116888. Acesso em: 07 out. 2025.APA
Natera, V., Isidoro, W., Landgraf, M., Lacorte, G. A., Franco, B. D. G. de M., Hoffmann, C., et al. (2025). Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model. Food Research International, 219, 1-53 art. 116888. doi:10.1016/j.foodres.2025.116888NLM
Natera V, Isidoro W, Landgraf M, Lacorte GA, Franco BDG de M, Hoffmann C, Pinto UM, Jurkiewicz C. Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model [Internet]. Food Research International. 2025 ; 219 1-53 art. 116888.[citado 2025 out. 07 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116888Vancouver
Natera V, Isidoro W, Landgraf M, Lacorte GA, Franco BDG de M, Hoffmann C, Pinto UM, Jurkiewicz C. Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model [Internet]. Food Research International. 2025 ; 219 1-53 art. 116888.[citado 2025 out. 07 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116888
