Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential. Italian Journal of Food Safety, [S. l.], v. 12, n. 4, 2023. DOI: 10.4081/ijfs.2023.11559. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/11559. Acesso em: 28 apr. 2026.