cv-C415-C677-0253

publicações selecionadas

• artigo de revista

  • Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage.  Foods. 2024
  • Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential.  Italian Journal of Food Safety. 2023

• artigo de conferência

  • Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage.  Biology and Life Sciences Forum. 2022

• documento

  • Genomic and Phenotypic Analysis of Lactic Acid Bacteria Isolated from Alheira, a Portuguese Traditional Fermented Sausage 2023
  • Molecular and phenotypic features of lactic acid producing bacteria isolated from Alheira–Portuguese traditional meat product 2022