Taşkın, B., & Bağdatlıoğlu, N. (2020). Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir. Turkish Journal of Agriculture - Food Science and Technology, 8(6), 1277–1282. https://doi.org/10.24925/turjaf.v8i6.1277-1282.3290