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Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese
Bezerra DAFVA,
Souza KMS,
Sales DC,
Araújo EOM,
Urbano SA,
et al.
(2024)
Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.
PLOS ONE 19(7): e0306552.
https://doi.org/10.1371/journal.pone.0306552