ÖZER, Elif. Characteristics of apricot yogurt fermented with different culture straıns and stevıa. Italian Journal of Food Science, Singapore, v. 36, n. 3, p. 151–163, 2024. DOI: 10.15586/ijfs.v36i3.2584. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2584. Acesso em: 2 oct. 2025.