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dc.creatorMagalhães-Guedes, Karina T.-
dc.creatorMagalhães, Kassiana T.-
dc.creatorSchwan, Rosane F.-
dc.date.accessioned2018-12-12T19:10:45Z-
dc.date.available2018-12-12T19:10:45Z-
dc.date.issued2016-
dc.identifier.citationMAGALHÃES-GUEDES, K. T.; MAGALHÃES, K. T.; SCHWAN, R. F. Chemical and therapeutic aspects of kefir. International Journal of Pharmacovigilance, [S.l.], v. 1, n. 2, 2016.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/32141-
dc.description.abstractKefir is a probiotic food. Probiotics have shown to be beneficial to health, being presently of great interest to the food industry. Kefir grains are an example of symbiosis between yeast and bacteria. They have been used over years to produce kefir beverages from milk, whey, sugar solution and fruit juices, that is consumed all over the world, although its origin is Caucasian.pt_BR
dc.languageen_USpt_BR
dc.publisherSymbiosis Online Publishingpt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceInternational Journal of Pharmacovigilancept_BR
dc.subjectNutritionpt_BR
dc.subjectProbioticpt_BR
dc.subjectBeveragept_BR
dc.titleChemical and therapeutic aspects of Kefirpt_BR
dc.typeArtigopt_BR
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