Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respective kefir from cow milk

Makaleler > Eleştirel Makale · 2025

Yazarlar: Ayşe Sibel AKALIN

INTERNATIONAL DAIRY JOURNAL, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2025, cilt 162, ss 1-12