NAMDARI, A.; NEJATI, F. Development of Antioxidant Activity during Milk Fermentation by Wild Isolates of Lactobacillus helveticus. Applied Food Biotechnology, [S. l.], v. 3, n. 3, p. 178–186, 2016. DOI: 10.22037/afb.v3i3.11422. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/11422. Acesso em: 20 apr. 2024.