TAŞKIN, B.; BAĞDATLIOĞLU, N. 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, [S. l.], v. 8, n. 6, p. 1277–1282, 2020. DOI: 10.24925/turjaf.v8i6.1277-1282.3290. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3290. Acesso em: 29 mar. 2024.