DALEVSKA, D.; POKOTYLO, O.; KUKHTYN, M.; KOPCHAK, N.; SALATA, V.; HORIUK, Y.; UGLYAR, T. Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 732–740, 2021. DOI: 10.5219/1679. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1679. Acesso em: 27 feb. 2024.