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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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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

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

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

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Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populations

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International Journal of Food Microbiology 35 (1) 1 (1997)
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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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