A carregar...
Antibacterial activity of different formulations of cheese and whey produced with kefir grains
ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1, W2), and to evaluate their in situ antibacterial activity agains...
Na minha lista:
| Main Authors: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Federal do Ceará
|
| Colecção: | Revista Ciência Agronômica |
| Assuntos: | |
| Acesso em linha: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000300443&lng=en&tlng=en |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|