Please use this identifier to cite or link to this item:
http://repositorio.ufla.br/jspui/handle/1/32141| Title: | Chemical and therapeutic aspects of Kefir |
| Keywords: | Nutrition Probiotic Beverage |
| Issue Date: | 2016 |
| Publisher: | Symbiosis Online Publishing |
| 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. |
| 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. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/32141 |
| Appears in Collections: | DBI - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Chemical and therapeutic aspects of kefir.pdf | 1,69 MB | Adobe PDF | View/Open |
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