The use of fennel polyphenols based ingredients as natural preservers for cottage cheese

The authors are grateful to Americo Duarte Paixao Lda. for the providing of fennel samples, to project PRODER No. 46577- PlantLact for financial support and to the Foundation for Science and Technology (FCT, Portugal) for C. Caleja PhD grant (SFRH/BD/93007/2013) and L. Barros research contract.