publicações selecionadas
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artigo de conferência
- 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. 2022
- Screening of lactic acid bacteria isolated from artisanally produced “Alheira” fermented sausages as potential starter cultures 2021
- Screening of Lactic Acid Bacteria Isolated from Artisanally Produced Alheira Fermented Sausages as Potential Starter Cultures. Biology and Life Sciences Forum. 2021
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artigo de revista
- Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety. 2023
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documento