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plinia peruviana/oxidase
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Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese.
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This work investigated the effect of the addition of different antioxidants (ascorbic acid, glucose oxidase, cysteine, and jabuticaba extract) on the rheological and sensorial properties of the probiotic petit suisse cheese. Absence of influence of the antioxidants at the physico-chemical
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