Work

An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract

Year: 2021

Type: article

Source: British Food Journal

DOI: 10.1108/bfj-07-2021-0721

Author: Özge Duygu Okur

Institution: Zonguldak Bülent Ecevit University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3211879032

FWCI: 0.659

Cites: 33

Cited by: 11

Related to: 10