AKAN, E. Effect of Blackberry and Oat Bran Addition on Lactobacillus acidophilus Viability and Antioxidant Activity of Probiotic Yogurt. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 5, p. 838–845, 2022. DOI: 10.24925/turjaf.v10i5.838-845.4991. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4991. Acesso em: 17 jun. 2024.