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Items: 3

1.

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.

Reyes-Díaz R, González-Córdova AF, Del Carmen Estrada-Montoya M, Méndez-Romero JI, Mazorra-Manzano MA, Soto-Valdez H, Vallejo-Cordoba B.

J Dairy Sci. 2019 Nov 13. pii: S0022-0302(19)31004-5. doi: 10.3168/jds.2019-17188. [Epub ahead of print]

PMID:
31733845
2.

Milk Fermented by Specific Lactobacillus Strains Regulates the Serum Levels of IL-6, TNF-α and IL-10 Cytokines in a LPS-Stimulated Murine Model.

Reyes-Díaz A, Mata-Haro V, Hernández J, González-Córdova AF, Hernández-Mendoza A, Reyes-Díaz R, Torres-Llanez MJ, Beltrán-Barrientos LM, Vallejo-Cordoba B.

Nutrients. 2018 May 29;10(6). pii: E691. doi: 10.3390/nu10060691.

3.

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.

Cuevas-González PF, Heredia-Castro PY, Méndez-Romero JI, Hernández-Mendoza A, Reyes-Díaz R, Vallejo-Cordoba B, González-Córdova AF.

J Sci Food Agric. 2017 Oct;97(13):4459-4466. doi: 10.1002/jsfa.8309. Epub 2017 Apr 24.

PMID:
28295334

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