The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose by Esmerino, E.A., Cruz, A.G., Pereira, E.P.R., Rodrigues, J.B., Faria, J.A.F., Bolini, H.M.A.

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Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese by Pereira, E.P.R., Cavalcanti, R.N., Esmerino, E.A., Silva, R., Guerreiro, L.R.M., Cunha, R.L., Bolini, H.M.A., Meireles, M.A., Faria, J.A.F., Cruz, A.G.

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Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option? by Pereira, E.P.R., Faria, J.A.F., Cavalcanti, R.N., Garcia, R.K.A., Silva, R., Esmerino, E.A., Cappato, L.P., Arellano, D.B., Raices, R.S.L., Silva, M.C., Padilha, M.C., Meireles, M.A., Bolini, H.M.A., Cruz, A.G.

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