Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough . Brazilian Journal of Pharmaceutical Sciences, [S. l.], v. 50, n. 2, p. 321–327, 2014. DOI: 10.1590/S1984-82502014000200011. Disponível em: https://www.revistas.usp.br/bjps/article/view/86939.. Acesso em: 29 may. 2024.