M.WANJIKU, M.; B.NYAMBURA, M.; E.KIRWA, M.; MERCY. W, M. ANTI-OXIDATIVE POTENTIAL OF HONEY AND ASCORBIC ACID IN YOGHURT FORTIFIED WITH OMEGA-3 FATTY ACIDS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 1, p. 702–706, 2016. DOI: 10.15414/jmbfs.2016.6.1.702-706. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8510. Acesso em: 1 oct. 2026.