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Food Reviews International Volume 39, 2023 - Issue 5
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Review

Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits

Ilkay GokFaculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-4871-8981View further author information
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Pages 2568-2593 | Published online: 09 Aug 2021

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Aysegul Kirmizigul & Ilkin Yucel Sengun. (2023) Traditional Non-Dairy Fermented Products: A Candidate for Probiotics. Food Reviews International 0:0, pages 1-21.
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Articles from other publishers (2)

Sulhattin Yasar, Sabire Yerlikaya, Hulya Sen Arslan, Kubra Akgul & Hanife Simsek. (2022) Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto‐fermented cereals mixed with whey, citrus, and tomato pomace. Journal of Food Processing and Preservation 46:12.
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Ilkay Gok. 2022. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress 1 16 .

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