@article{weschenfelder_paim_gerhardt_carvalho_wiest_2018,  title={Antibacterial activity of different formulations of cheese and whey produced with kefir grains},  volume={49},  ISSN={1806-6690},  url={https://doi.org/10.5935/1806-6690.20180050},  DOI={10.5935/1806-6690.20180050},  number={3},  journal={Revista Ciência Agronômica},  publisher={Universidade Federal do Ceará},  author={Weschenfelder, Simone and Paim, Marcelo Pinto and Gerhardt, Carin and Carvalho, Heloisa Helena Chaves and Wiest, José Maria},  year={2018},  month={Jul},  pages={443–449} }