Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame
Study designOther primary literature
SubjectUnknown
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- Study design
- Other primary literature
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- Publication year
- 2022
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- doi.org
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- 17 Aug 2026
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- 3 Aug 2026
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- Current
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- Manual review pending
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- Published
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DOI 10.1111/jfpp.16767
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