Pequi (<i>Caryocar brasiliense</i>) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese.

Although it did not reach statistical significance, CCV tended to have greater moisture loss than CCA and CCU ( Table 2 ), which may have contributed to the greater hardness ( Supplementary Figure 1 ).

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