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

Articles > Critical Article · 2025

Authors: Ayşe Sibel AKALIN

INTERNATIONAL DAIRY JOURNAL, Journal Indexed in SCI Expanded, International, 2025, vol 162, pp 1-12

View details