Weschenfelder, S. Paim, M.P. Gerhardt, C. Carvalho, H.H.C. Wiest, J.M. <br/><br/>
Antibacterial activity of different formulations of cheese and whey produced with kefir grains 

<br/><br/><label>Subjects--Topical Terms: </label><br/>QUEIJO<br/>QUEFIR<br/>ANALISE BACTERIOLOGICA<br/>FERMENTAÇÃO