降低奶酪钠含量的创新替代品巴巴苏椰子副产品提高减钠米纳斯新鲜奶酪的质量和货架期

Rayssa Cruz Lima, A. P. D. de Carvalho, C. Lelis, Douglas José Faria, Bruno Dutra da Silva, Mayara Regina da Silva de Figueiredo, Pedro Henrique Thimotheu Chaves, Antônio Eugênio Castro Cardoso de Almeida, C. Conte‐Junior
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An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
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Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification An innovative alternative to reduce sodium in cheese: Babassu coconut byproduct improving quality and shelf-life of reduced‑sodium Minas fresh cheese
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