Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds - Cruz, A. G.; Castro, W. F.; Faria, J. A. F.; Lollo, P. C. B.; Amaya-Farfán, J.; Freitas, M. Q.; Rodrigues, D.; Oliveira, Carlos Augusto Fernandes de; Godoy, H. T. (Journal of Dairy Science, 2012)