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In vitro evaluation of probiotic and technological properties of lactic acid bacteria isolated from artisanal cheese produced in the Serra Geral - Minas Gerais - Brazil

oleh: A.C.A. Vieira, T.C.S. Mello, G.L.C. Valente, G. M. Guimarães, L.B. Acurcio, E. Neumann, K. Costa, E.H.P. Andrade, C.F. Soares, M.R. Souza