Use of extracts and essential oils from fruit residues as natural preservatives in petit suisse cheese

• Grant number: 17/22311-9
• Support Opportunities: Scholarships in Brazil - Technical Training Program - Technical Training
• Start date: December 01, 2017
• End date: August 31, 2019
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Marta Cristina Teixeira Duarte
• Grantee: Rosineis de Sene Leme Alves
• Host Institution: Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA). Universidade Estadual de Campinas (UNICAMP). Paulínia , SP, Brazil
• Associated research grant: 16/24140-4 - Use of extracts and essential oils from fruit residues as natural preservatives in petit Suisse cheese, AP.R