Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization.

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts ( peel, peel and seed) and herbs ( spp., , , L.