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 > Tam Makale · 2024

Yazarlar: Burak ARDA, Vildan AKDENİZ, Hasan Hüseyin Kara, Ayşe Sibel AKALIN

International Dairy Journal, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2024, cilt 162, ss 106157-106157