Boza Mikrobiyotasının Fermentasyon Sürecindeki Değişimi-Reference-Cited by-同舟云学术

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Boza Mikrobiyotasının Fermentasyon Sürecindeki Değişimi

Published:2021-05-06 Issue: Volume: Page:
ISSN:1308-1594
Container-title:Kocatepe Veterinary Journal
language:
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Author:

KAVRUK Murat,YURT Mediha Nur Zafer,TAŞBAŞI Behiye Büşra,ACAR Elif Esma,SOYUÇOK Ali,ALTUNBAŞ Osman,ÖZALP Veli Cengiz,SUDAĞIDAN Mert

Publisher

Kocatepe Veteriner Dergisi

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference32 articles.

1. Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. Int J Food Microbiol. 2013; 167(1): 44-56. https://doi.org/10.1016/j.ijfoodmicro.2013.06.016

2. Arici M, Daglioglu O. Boza: A lactic acid fermented cereal beverage as a traditional Turkish food. Food Rev Int. 2002; 18(1): 39-48. https://doi.org/10.1081/FRI-120003416

3. Baschali A, Tsakalidou E, Kyriacou A, Karavasiloglou N, Matalas AL. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group. Nutr Res Rev. 2017; 30(1): 1-24. https://doi.org/10.1017/S0954422416000202

4. Bayat G, Yıldız G. The special fermented Turkish drink: Boza. Journal of Tourism and Gastronomy Studies 2019; 7(4): 2438-2446. https://doi.org/10.21325/jotags.2019.480

5. Bliss ES, Whiteside E. The gut-brain axis, the human gut microbiota and their integration in the development of obesity. Fron Physiol. 2018; 9: 900. https://doi.org/10.3389/fphys.2018.00900

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. METAGENOMIC APPROACHES IN FOOD MICROBIOLOGY;Gıda;2023-12-15

2. Bozanın Türk Gastronomisindeki Yeri ve Önemi: Geleneksel Boza Üreticileri Üzerine Bir Araştırma;Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi;2022-11-04

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