ÖZOĞUL, Yeşim; ÖZOĞUL, Fatih. Kefir As a Living Food: Fermentation, Function, and Health. Agricultural and Food Technologies, [S. l.], v. 3, n. 1, p. 95–102, 2025. DOI: 10.65888/icraft.3.1.11. Disponível em: https://journal.i-craft.org/index.php/journal/article/view/11. Acesso em: 1 mar. 2026.