Dinkçi, N.; Akdeniz, V.; Akalın, A.S.
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods 2023, 12, 610.
https://doi.org/10.3390/foods12030610
AMA Style
Dinkçi N, Akdeniz V, Akalın AS.
Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods. 2023; 12(3):610.
https://doi.org/10.3390/foods12030610
Chicago/Turabian Style
Dinkçi, Nayil, Vildan Akdeniz, and Ayşe Sibel Akalın.
2023. "Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents" Foods 12, no. 3: 610.
https://doi.org/10.3390/foods12030610
APA Style
Dinkçi, N., Akdeniz, V., & Akalın, A. S.
(2023). Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods, 12(3), 610.
https://doi.org/10.3390/foods12030610