Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

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KILINÇ G. E., KESER A., ÖZER H. B.

JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY, 2025 (ESCI)

• Publication Type: Article / Article
• Publication Date: 2025
• Doi Number: 10.1080/15428052.2025.2477570
• Journal Name: JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY
• Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
• Ondokuz Mayıs University Affiliated: Yes