Cruz, A. G., Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfan, J., Freitas, M. Q., . . . Godoy, H. T. Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds.

Cruz, A. G., W. F. Castro, J. A. F. Faria, P. C. B. Lollo, J. Amaya-Farfan, M. Q. Freitas, D. Rodríguez, C. A. F. Oliveira, and H. T. Godoy. Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Ofprobiotic Microorganisms, Production of Organic Acid an Aroma Compounds.

Cruz, A. G., et al. Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Ofprobiotic Microorganisms, Production of Organic Acid an Aroma Compounds.