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Cited article:

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Top-Down Analysis of Highly Post-Translationally Modified Peptides by Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

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Viability of probiotic microorganisms in cheese during production and storage: a review

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Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics

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Use of small ruminants’ milk supplemented with available nitrogen as growth media forBifidobacterium lactisandLactobacillus acidophilus

A. M. P. Gomes and F. X. Malcata
Journal of Applied Microbiology 85 (5) 839 (1998)

Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation

Ana M.P. Gomes and F. Xavier Malcata
Journal of Dairy Science 81 (6) 1492 (1998)

Growth Enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by Milk Hydrolyzates

Ana M.P. Gomes, F. Xavier Malcata and Frank A.M. Klaver
Journal of Dairy Science 81 (11) 2817 (1998)

Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures

Rajiv I. Dave and Nagendra P. Shah
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Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populations

William P. Charteris, Phillip M. Kelly, Lorenzo Morelli and J.Kevin Collins
International Journal of Food Microbiology 35 (1) 1 (1997)

Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures

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Fractionation of casein hydrolysates using polysulfone ultrafiltration hollow fiber membranes

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