Microbiological and physicochemical properties of bean, lentil, and chickpea kefirs as plant-based dairy alternatives

Güntürk Ş., Ergin Zeren F., Küçükçetin A., Çomak Göçer E. M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.252, sa.266, ss.1-13, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 252 Sayı: 266
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1007/s00217-026-05189-3
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Sayfa Sayıları: ss.1-13
  • Akdeniz Üniversitesi Adresli: Evet