Physicochemical, microbiological quality and identification of volatile compounds in commercial samples of grated Parmesan cheese. Research, Society and Development, [S. l.], v. 11, n. 1, p. e26811124826, 2022. DOI: 10.33448/rsd-v11i1.24826. Disponível em: https://rsdjournal.org/rsd/article/view/24826. Acesso em: 5 dec. 2025.