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Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder Songül ÇAKMAKÇI,Emel ÖZ,Kübra ÇAKIROĞLU,Atilla POLAT,İlhami GÜLÇİN,Şaziye ILGAZ,Kimya SEYYEDCHERAGHI,İzzet ÖZHAMAMCI DOI : 10.9775/kvfd.2018.21598

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