@article{brandielli_burgardt_hashimoto_tonial_zemiani_silva_oro_marchi_badaró_castro-cislaghi_et al._2020,  title={Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures},  volume={40},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.23219},  DOI={10.1590/fst.23219},  number={4},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={BRANDIELLI, Marilde Canton and BURGARDT, Vânia Cássia Fonseca and HASHIMOTO, Elisabete Hiromi and TONIAL, Ivane Benedetti and ZEMIANI, Adriana and SILVA, Alessandra Furtado and ORO, Sheila Regina and MARCHI, João Francisco and BADARÓ, Andréa Cátia Leal and CASTRO-CISLAGHI, Fabiane Picinin and MACHADO-LUNKES, Alessandra},  year={2020},  month={Oct},  pages={877–884} }