Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components by dos Santos, Widson Michael, Guimarães Gomes, Ana Catarina, de Caldas Nobre, Michelangela Suelleny, de Souza Pereira, Áurea Marcela, dos Santos Pereira, Elainy Virgínia, dos Santos, Karina Maria Olbrich, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains by Santos, Widson Michael, Nobre, Michelangela Suelleny, Cavalcanti, Mônica Tejo, dos Santos, Karina Maria Olbrich, Salles, Hévila Oliveira, Alonso Buriti, Flávia Carolina

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Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder by Pereira, Áurea Marcela de Souza, de Farias, Daniely Rayane Bezerra, de Queiroz, Blenda Brito, Nobre, Michelangela Suelleny de Caldas, Cavalcanti, Mônica Tejo, Salles, Hévila Oliveira, dos Santos, Karina Maria Olbrich, de Medeiros, Ana Claudia Dantas, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

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