Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.

Bezerra DAFVA, Souza KMS, Sales DC, Araújo EOM, Urbano SA, Cipolat-Gotet C, Anaya K, Ribeiro CVDM, Porto ALF, Rangel AHN

Open source

DOI: 10.1371/journal.pone.0306552
Published: 2024
Container: PloS one
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1371/journal.pone.0306552,
  title = {Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.},
  author = {Bezerra DAFVA and Souza KMS and Sales DC and Araújo EOM and Urbano SA and Cipolat-Gotet C and Anaya K and Ribeiro CVDM and Porto ALF and Rangel AHN},
  year = {2024},
  journal = {PloS one},
  doi = {10.1371/journal.pone.0306552},
  url = {https://doi.org/10.1371/journal.pone.0306552}
}

RIS

TY  - JOUR
TI  - Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.
AU  - Bezerra DAFVA
AU  - Souza KMS
AU  - Sales DC
AU  - Araújo EOM
AU  - Urbano SA
AU  - Cipolat-Gotet C
AU  - Anaya K
AU  - Ribeiro CVDM
AU  - Porto ALF
AU  - Rangel AHN
PY  - 2024
JO  - PloS one
DO  - 10.1371/journal.pone.0306552
UR  - https://doi.org/10.1371/journal.pone.0306552
ER  -

APA

DAFVA, B., KMS, S., DC, S., EOM, A., SA, U., C, C., K, A., CVDM, R., ALF, P., & AHN, R. (2024). Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.. PloS one. https://doi.org/10.1371/journal.pone.0306552

Source records

pubmed · retrieved 2026-09-26T02:35:47.727Z
europe-pmc · retrieved 2026-09-26T02:35:47.724Z
doaj · retrieved 2026-09-26T02:35:47.753Z