Barros, Cássia Pereira 
; Silva, Ramon; Pimentel, Tatiana Colombo ; Morais, Sinara Teixeira do Brasil ; Bogusz Junior, Stanislau ; Felix, Pedro Henrique Campelo ; Mársico, Eliane Teixeira ; Esmerino, Erick Almeida ; Freitas, Mônica Q; Cruz, Adriano Gomes da
Source: International Dairy Journal. Unidade: IQSC
Subjects: CIÊNCIA DE ALIMENTOS, QUEIJO, PROBIÓTICOS, LACTOBACILLUS, INOVAÇÕES TECNOLÓGICAS
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BARROS, Cássia Pereira et al. Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese. International Dairy Journal, v. 170, p. art. 106357 ( 1-9), 2025Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2025.106357. Acesso em: 28 nov. 2025.APA
Barros, C. P., Silva, R., Pimentel, T. C., Morais, S. T. do B., Bogusz Junior, S., Felix, P. H. C., et al. (2025). Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese. International Dairy Journal, 170, art. 106357 ( 1-9). doi:10.1016/j.idairyj.2025.106357NLM
Barros CP, Silva R, Pimentel TC, Morais ST do B, Bogusz Junior S, Felix PHC, Mársico ET, Esmerino EA, Freitas MQ, Cruz AG da. Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese [Internet]. International Dairy Journal. 2025 ; 170 art. 106357 ( 1-9).[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.idairyj.2025.106357Vancouver
Barros CP, Silva R, Pimentel TC, Morais ST do B, Bogusz Junior S, Felix PHC, Mársico ET, Esmerino EA, Freitas MQ, Cruz AG da. Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese [Internet]. International Dairy Journal. 2025 ; 170 art. 106357 ( 1-9).[citado 2025 nov. 28 ] Available from: https://doi.org/10.1016/j.idairyj.2025.106357
