Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cruz, A.G. ; Castro, W.F. ; Faria, J.A.F. ; Lollo, P.C.B. ; Amaya-Farfán, J. ; Freitas, M.Q. ; Rodrigues, D. ; Oliveira, C.A.F. ; Godoy, H.T.

Journal of dairy science, 2012-05, Vol.95 (5), p.2261-2269 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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