Enhancing the physicochemical, microbiological, sensory, and functional properties of reduced-lactose probiotic fermented milk beverages via paraprobiotic supplementation

Ergin Zeren F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.252, sa.227, ss.1-23, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 252 Sayı: 227
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1007/s00217-026-05151-3
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Scopus, Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Sayfa Sayıları: ss.1-23
  • Akdeniz Üniversitesi Adresli: Evet