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T. R. Baú, S. Garcia & E. I. Ida. (2015) Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production. International Journal of Food Sciences and Nutrition 66:8, pages 845-850.
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Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa & Antonella Pasqualone. (2020) Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods 9:8, pages 1031.
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Chunfang Chao, Yingxin Zhao, Qian Song, Ji Min, Zijian Wang, Huilin Ma & Xin Li. (2019) Volcanic rock‐based ceramsite adsorbent for highly selective fluoride removal: function optimization and mechanism. Journal of Chemical Technology & Biotechnology.
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Alba Yépez, Pasquale Russo, Giuseppe Spano, Iuliia Khomenko, Franco Biasioli, Vittorio Capozzi & Rosa Aznar. (2019) In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. Food Microbiology 77, pages 61-68.
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Camilla Fernanda Godinho da SILVA, Ferlando Lima SANTOS, Ligia Regina Radomille de SANTANA, Mariangela Vieira Lopes SILVA & Taiana de Araujo CONCEIÇÃO. (2018) Development and characterization of a soymilk Kefir-based functional beverage. Food Science and Technology 38:3, pages 543-550.
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