Taşkın, B. and 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), pp. 1277–1282. doi: 10.24925/turjaf.v8i6.1277-1282.3290.