Pescinelli, Ana Carolina Gaspar, Layara Chuvukian Chinaque, Ana Carolina de Sá, Rafael Alves Santomauro, Wanderson Sirley Reis Teixeira, Larissa Cristina Fava Rodrigues Alves, Camila Koutsodontis Cerqueira-Cézar, Evelyn Fernanda Flores Caron, Aryele Nunes da Cruz Encide Sampaio, Fábio Sossai Possebon, Juliano Gonçalves Pereira, e Otávio Augusto Martins. “Comparison of Physicochemical, Textural, Ripening, and Microbiological Properties of Cheeses Produced from Buffalo and Cow Milk”. Food Science and Technology 45 (outubro 28, 2025). Acessado janeiro 25, 2026. https://fstjournal.com.br/revista/article/view/518.