Comparison of in vitro antioxidant activities of kefir, yogurt, and cheese produced from goat milk
Hasan Uzkuç(Çanakkale Onsekiz Mart Üniversitesi), Tuba Esatbeyoglu(Leibniz University Hannover), Nesrin Merve Çelebi Uzkuç(Çanakkale Onsekiz Mart Üniversitesi), Sümeyye Sarıtaş(Çanakkale Onsekiz Mart Üniversitesi), Yonca Karagül Yüceer(Çanakkale Onsekiz Mart Üniversitesi)
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