Chemical and therapeutic aspects of Kefir

Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32141

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DC Field	Value	Language
dc.creator	Magalhães-Guedes, Karina T.	-
dc.creator	Magalhães, Kassiana T.	-
dc.creator	Schwan, Rosane F.	-
dc.date.accessioned	2018-12-12T19:10:45Z	-
dc.date.available	2018-12-12T19:10:45Z	-
dc.date.issued	2016	-
dc.identifier.citation	MAGALHÃES-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.uri	http://repositorio.ufla.br/jspui/handle/1/32141	-
dc.description.abstract	Kefir 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.language	en_US	pt_BR
dc.publisher	Symbiosis Online Publishing	pt_BR
dc.rights	Attribution 4.0 International	*
dc.rights	acesso aberto	pt_BR
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.source	International Journal of Pharmacovigilance	pt_BR
dc.subject	Nutrition	pt_BR
dc.subject	Probiotic	pt_BR
dc.subject	Beverage	pt_BR
dc.title	Chemical and therapeutic aspects of Kefir	pt_BR
dc.type	Artigo	pt_BR
Appears in Collections:	DBI - Artigos publicados em periódicos

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