SARVARI, F.; MORTAZAVIAN, A. M.; FAZEI, M. Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage. Applied Food Biotechnology, [S. l.], v. 1, n. 1, p. 55–61, 2014. DOI: 10.22037/afb.v1i1.7125. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/7125. Acesso em: 1 may. 2024.