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Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

ProbioticFood SpoilageProbiotic StrainsFood MicrobiologyAntioxidant PeptidesProbiotic MicroorganismsMicrobiologyPublic HealthProbioticsMedicineAntimicrobial ResistanceFood Safety