Çalışma Hayatındaki Bireylerin Probiyotik Besinler Hakkındaki Bilgi Düzeyi ve Tüketim Durumlarının Belirlenmesi

Author:

ÖZGÜL Aybala Ayça,BOZAT Cansu,SEZİŞ Merve,BADUR Yasemin,ÖZCAN Öznur Özge,SARIYER Esra Tansu,ÇEVİK Ekin,ÇOLAK Hatice,KARAHAN Mesut

Publisher

Istanbul Gelisim University Journal of Health Sciences, Istanbul Gelisim University

Subject

General Medicine

Reference25 articles.

1. Gasbarrini G, Bonvicin ĠF, Gramenzi A. Probiotics history. J. Clin. Gastroenterol. 2016;50:116–119.

2. Hill C, Guarner F, Reid G, et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. 2014;11(8):506-514.

3. The European Food Safety Authority. Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 7: suitability of taxonomic units notified to EFSA until September 2017. http://www.efsa.europa.eu/en/efsajournal/pub/5131 Yayınlanma tarihi 2017. Erişim tarihi 20 Haziran 2020.

4. Binns N. Probiotics, prebiotics and the gut microbiota. ILSI Europe. 2013:1-32.

5. Markowiak P, Śliżewska K. Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients. 2017;9(9):1021-1051.

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