Changes in the Quality of Kefir Fortified with Anthocyanin-rich Juices during StorageABSTRACTChanges in sensorial, chemical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ), pomegranate (KPJ), and strawberry (KSJ) juices at different concentrations (10, 25 and 50%, w/w) were monitored throughout storage at 4 °C for 12 weeks. The most preferred...
