Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits
Author:
Affiliation:
1. Faculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, Turkey
Funder
not supported by any funding
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1962340
Reference190 articles.
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