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Critical Reviews in Food Science and Nutrition Volume 59, 2019 - Issue 3

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Health benefits of fermented foods

Nevin ŞanlierBiruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, TurkeyCorrespondence[email protected] [email protected]

Büşra Başar GökcenGazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey

Aybüke Ceyhun SezginGazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey

Pages 506-527 | Published online: 20 Oct 2017

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https://doi.org/10.1080/10408398.2017.1383355
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