selected publications
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conference paper
- Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat’s Raw Milk Cheese 2023
- Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal 2023
- Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage. Biology and Life Sciences Forum. 1-5. 2022
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document
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journal article
- Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety. 94-102. 2023