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Keywords: Olive leaf extract
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Journal Articles
Journal:
British Food Journal
British Food Journal (2022) 124 (5): 1727–1736.
Published: 05 October 2021
... storage at 4°C for 21 days. Design/methodology/approach For this purpose, four kefir samples were produced by using olive leaf extract in different amounts (A: 0% (control), B: 0.1%, C: 0.15% and D: 0.35%). The physicochemical, sensory, phenolic contents and antioxidant properties of kefir samples...
