Chemical and therapeutic aspects of Kefir

Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/32141

Registro completo de metadados

Campo DC	Valor	Idioma
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
Aparece nas coleções:	DBI - Artigos publicados em periódicos

Arquivos associados a este item:

Arquivo	Descrição	Tamanho	Formato
ARTIGO_Chemical and therapeutic aspects of kefir.pdf		1,69 MB	Adobe PDF	Visualizar/Abrir

Este item está licenciada sob uma Licença Creative Commons