WESCHENFELDER, Simone; PINTO PAIM, Marcelo; GERHARDT, Carin; HELENA CHAVES CARVALHO, Heloisa; MARIA WIEST, José. Antibacterial activity of different formulations of cheese and whey produced with kefir grains. Revista Ciência Agronômica, Fortaleza, v. 49, n. 3, p. 443–449, 2018. Disponível em: https://periodicos.ufc.br/revistacienciaagronomica/article/view/88737. Acesso em: 23 out. 2026.