O. ALJOBAIR, Moneera. Fortification of yogurt with cloves extract: Quality characteristics, sensory attributes, and antioxidant evaluation. Italian Journal of Food Science, Singapore, v. 36, n. 4, p. 288–304, 2024. DOI: 10.15586/ijfs.v36i4.2692. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/2692. Acesso em: 16 apr. 2026.