ŞENGÜN, İlkin Y.; GÜNEY, D. Probiotic Potential of Fermented Foods and Their Effects on Immune System. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 10, p. 1744–1750, 2021. DOI: 10.24925/turjaf.v9i10.1744-1750.3880. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3880. Acesso em: 27 nov. 2024.