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Antioxidant ActivityResponse Surface MethodologyAntimicrobial ActivityChemical CompositionAntifungal ActivityQuantitative Structure-Activity RelationshipFermented Milk ProductsSensory EvaluationTextural CharacteristicsMultiple Linear RegressionSugar Beet MolassesQuantitative Structure-RetentionEssential OilAndrostane DerivativesS-triazine DerivativesXanthan ProductionOsmotic DehydrationFermented Dairy ProductsTextural PropertiesEssential Oils