International Dairy Journal
 2025
DOI: 10.1016/j.idairyj.2024.106157
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Fatty acid profile, conjugated linoleic acid (CLA) content, microbiological and sensory properties of kefir produced from sheep milk using kefir grains and starter culture in comparison with the respective kefir from cow milk

Burak Arda,
Vildan Akdeniz,
Hasan Hüseyin Kara
et al.
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