EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND GROWTH OF BIFIDOBACTERIUM LONGUM BB536 DURING FERMENTATION OF BARLEY BEVERAGES. International Journal of Food and Nutritional Sciences, [S. l.], v. 8, n. 1, p. 69–74, 2019. Disponível em: https://ijfans.org/index.php/Journal/article/view/592. Acesso em: 10 sep. 2026.