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Neriman Bağdatlıoğlu
Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir
Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
2020-Cilt: 8 - Sayı: 6
1277-1282
61
71