Sensory Characteristics, pH Value, and Antioxidant Activity of Functional Kefir Beverage Made from Cow’s Milk and Clover Honey (Trifolium spp.); [Karakteristik Sensori, Nilai pH, dan Aktivitas Antioksidan Minuman Kefir Fungsional Berbahan Susu Sapi dan Madu Clover (Trifolium spp.)]

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Astrid Noviana, Prima Novitasari, Amalia An Nidha, Rifqoh Muhlihah Baehaki, Egidea Nada Afifa, Dhiya Fauziyyah, Alaina Atsabita

2025 Amerta Nutrition Vol. 9 Issue 1SP Article Cited by 0

Abstract

[No abstract available]

Affiliations

Program Studi Gizi, Fakultas Kedokteran, Universitas Negeri Semarang, Semarang, Indonesia; Program Studi Kedokteran, Fakultas Kedokteran, Universitas Negeri Semarang, Semarang, Indonesia

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