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

KILINÇ G. E., KESER A., ÖZER H. B.

JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY, cilt.24, sa.1, ss.16-32, 2026 (ESCI, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 24 Sayı: 1
• Basım Tarihi: 2026
• Doi Numarası: 10.1080/15428052.2025.2477570
• Dergi Adı: JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY
• Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
• Sayfa Sayıları: ss.16-32
• Anahtar Kelimeler: Antioxidant activity, functional food, plant milks, probiotic, sensory properties
• Ondokuz Mayıs Üniversitesi Adresli: Evet