@article{articled3826e8d,
title   = {Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds},
author = {Cruz, A. G. and Castro, W. F. and Faria, J. A. F. and Lollo, P. C. B. and Amaya-Farfán, J. and Freitas, M. Q. and Rodrigues, D. and Oliveira, Carlos Augusto Fernandes de and Godoy, H. T.},
year = {2012},
doi = {10.3168/jds.2011-4582},
journal   = {Journal of Dairy Science}
}