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VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ

Yıl 2019, Cilt: 44 Sayı: 3, 453 - 462, 15.05.2019
https://doi.org/10.15237/gida.GD18083

Öz

Bilinçli tüketici kavramı doğrultusunda yapılan
çalışmalar sonucunda probiyotik süt ürünleri sağlıklı gıda olarak tüketiciler
tarafından daha çok tercih edilmektedir. Tüketicilerin sağlıklı yaşam için
besin desteğinin önemini anlaması, hayvanları koruma ve ekolojik olarak
dengenin sağlanması gibi sebeplerle beraber vegan ve vejeteryan beslenme
tipleri ortaya çıkmıştır. Vejeteryan beslenme tiplerinden semi, lakto-ova
vejeteryanlar süt ürünleri tüketirken; ova vejeteryanlar, lakto vejeteryanlar
ve veganlar ise hayvan kaynaklı süt ütünleri tüketmemektedirler. Bu beslenme
tarzını benimseyen kişiler için ise hayvansal kaynaklardan arındırılmış,
tamamen bitki kaynaklı süt ürünlerine ihtiyaç hızla artmıştır. Probiyotik vegan
ve vejeteryan ürünlerin geliştirilmesi beslenme ve sağlığa etkilerinin yanısıra
bitkisel kaynaktan gelen prebiyotiklerden dolayı sinbiyotik ürün oluşumunu
sağlamaktadır. Probiyotik ürünlerin veganlar ve vejeteryanlar tarafından
tüketilmesiyle bağışıklık sisteminin direnç kazanması, immünoglubulin üretimi
artması, kolon ve karaciğerin temizlenmesi ve kalsiyum emiliminin artması gibi
faydaları bulunmaktadır. Bu derlemede bitkisel bazlı sütler ve probiyotik
bakteriler kullanılarak üretilen yoğurtlar ve içecekler, vegan ortamda
geliştirilmiş probiyotik kültürler hakkında değerlendirme yapılacaktır.

Kaynakça

  • Abdel-Rahman, M. A., Tashiro, Y., Sonomoto, K. (2013). Recent advances in lactic acid production by microbial fermentation processes. Biotechnol. Adv. 31:877–902.
  • Argyri, A. A., Zoumpopoulou, G., Karatzas, K. A., Tsakalidou, E., Nychas, G. J., Panagou, E. Z., Tassou, C.C. (2013). Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol. 33:282–291.
  • Ashraf, R., Shah, N.P. (2014). Immune system stimulation by probiotic microorganisms. Crit Rev Food Sci Nutr, 54:938–956.
  • Behnsen, J., Deriu, E., Sassone-Corsi, M., Raffatellu, M. (2013). Probiotics: Properties, examples, and specific applications. Cold Spring Harb. Perspect. Med. 2013,3.
  • Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2014). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Res Int 21(6) 440–453.
  • Ceyhan, N., Alıç, H. (2012). Bağırsak mikroflorası ve probiyotikler. Türk Bilimsel Derlemeler Dergisi, 5(1):107-113.
  • Chavan, M., Gat, Y., Harmalkar, M., Waghmare, R. (2018). Development of non-dairy fer-mented probiotic drink based on germinated and ungerminated cereals and legume. LWT - Food Sci. Technol 91:339–344.
  • Cramer, H., Kessler, C.S., Sundberg, T., Leach, M.J., Schumann, D., Adams, J., Lauche, R. (2017). Characteristics of Americans choosing vegetarian and vegan diets for health reasons. J Nutr Educ Behav 49:561-567.
  • Çelikel, A., Göncü, B., Akın, M.B., Akın, M.S. (2018). Süt ürünlerinde probiyotik bakterilerin canlılığını etkileyen faktörler. Batman Üniversitesi Yaşam Bilimleri Dergisi, 8(1/2):59-68.
  • Delikanlı, B., Özcan, T. (2014). Probiyotik içeren yenilebilir filmler ve kaplamalar. U.Ü. Zir. Fak. Derg. 28: 59-70.
  • Fedorak ve ark. (2015). The probiotic VSL# 3 has anti‐inflammatory effects and could reduce endoscopic recurrence after surgery for Crohn's disease. J Gastroenterol Hepatol, 13(5), 928–935.
  • Fijan, S. (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. Int. J. Environ. Res. Public Health, 11:4745–4767.
  • Fuchs-Tarlovsky V. (2013). Role of antioxidants in cancer therapy. Nutrition, 29: 15–21.
  • Guslandi, M. (2015). Role of probiotics in Crohn’s disease and in pouchitis. J Clin Gastroen-terol, 49:46–49.
  • Gürsoy, O., Kınık, Ö. (2006). Peynir üretiminde probiyotik bakterilerin kullanımı: Probiyotik peynir. Mühendislik Bilimleri Dergisi. 12(1): 105-116.
  • He, S., ve Hekmat, S. (2014). Sensory evaluation of non-dairy probiotic beverages. Food Res Int, 4(1), 186.
  • Heyman, M. ve Menard, S. (2002). Probiotic microorganisms how they affect intestinal pato-physiology. Cell Mol. Life Sci. (59), 1151.
  • Jayarathna, B.G.S., Jayawardana, B.C., Vidanarachchi, J.K., Liyanage, R. (2014). Development of probıotıc vegan yoghurt. Proceedings of the Peradeniya Univ. International Research Sessions Sri Lanka, 18:225.
  • Joyce, A., Dixon, S., Comfort, J., Hallett, J. (2012) Reducing the environmental impact of dietary choice: perspectives from a behavioural and social change approach. J Environ Publ Health. 2012:978672.
  • Karabudak, E. (2008). Vejetaryen Beslenmesi. Sağlık Bakanlığı Yayın No: 726, Klasmat Matbaacılık, Ankara, s. 48. ISBN: 978-975-590-242.
  • Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., Fakiri, E.M. (2013). Health benefits of probiotics: a review. ISRN Nutr. 2013;2013:481651.
  • Kerry, G.K., Patra, J.K., Gouda, S., Park, Y., Shin, H.S., Das, G. (2018). Benefaction of pro-biotics for human health: A review. J Food Drug Anal 26:927-939.
  • Kınıkoğlu, M. (2015). Vegan Beslenme. 1. Baskı, Oğlak Yayıncılık, İstanbul, 2015, s. 74. ISBN: 9753298902.
  • Kobyliak, N., Conte, C., Cammarota, G., Haley, A.P., Styriak, I., Gaspar, L., Fusek, J., Rodri-go, L., Kruzliak, P. (2016). Probiotics in prevention and treatment of obesity: a critical view. Nutr Metab (Lond), 13:14.
  • Laurens-Hattinh, A. ve Viljoen, B.C. (2001). Yogurt as probiotic carrier food. Int. Dairy J. 11: 1-17.
  • Le, L.T., Sabaté, J. (2014). Beyond meatless, the health effects of vegan diets: Findings from the adventist cohorts. Nutrients 6(6):2131–2147.
  • McGregor, R.A., Poppitt, S.D. (2013). Milk protein for improved metabolic health: a review of the evidence. Nutr Metab (Lond),10:46.
  • Melina V, Craig W, Levin S. (2016). Position of the academy of nutrition and dietetics: vege-tarian diets. J Acad Nutr Diet, 116:1970–1980. 29.
  • Nielsen, B., Gürakan, G. C., Unlu, G. (2014). Kefir: a multifaceted fermented dairy pro-duct. Probiot. Antimicrob. Proteins, 6:123–135.
  • Onurlubaş E. ve Çakırlar, H. (2016). Tüketicilerin süt ve süt ürünleri tüketimini etkileyen faktörlerin belirlenmesi üzerine bir araştırma. Çankırı Karatekin Üniversitesi. Sosyal Bilimler Enstitüsü Dergisi, 7(1): 217-242.
  • Ouwehand, A.C., Salminen, S., Isolauri, E. (2002). Probiotics: an overview of beneficial effects. Antonie van Leeuwenhoek, 82: 279.
  • Özer, B.H. ve H.A. Kirmaci. (2010). Functional milks and dairy beverages. Int J Dairy Technol, 63(1):1-15.
  • Özyurt, V. H., ve Ötleş, S. (2014). Prebiyotikler: Metabolizma için önemli bir gıda bileşeni. Akademik Gıda 12(1):115-123.
  • Pathak, M., Martirasyon, D. (2012). Optimization of an effective growth medium for cultur-ing probiotic bacteria for applications in strict vegetarian food products. Functional Foods in Health and Disease, 2(10):369-378.
  • Pereira, P.C. (2014). Milk nutritional composition and its role in human health. Nutrition, 30:619–627.
  • Pilis,W., Stec, K., Zych, M., Pilis, A. (2014). Health benefits and risk assocted with adopting a vegetarian diet. Rocz Panstw Zakl Hig, 65(1):9-14.
  • Redman, M. G., Ward, E. J., Phillips, R. S. (2014). The efficacy and safety of probiotics in people with cancer: a systematic review. Ann. Oncol, 25:1919–1929.
  • Sarowska, J., Choroszy-Król, I., Regulska-Ilow, B., Frej-Mądrzak, M., Jama-Kmiecik, A. (2013). The therapeutic effect of probiotic bacteria on gastrointestinal diseases. Adv Clin Exp Med, 22:759–766. 39.
  • Sezen, A.G. (2013). Prebiyotik, probiyotik ve sinbiyotiklerin insan ve hayvan sağlığı üzerine etkileri. Atatürk Üniversitesi Veteriner Bilimler Dergisi, 8 (3):248-258.
  • Sezgin, E. (1977). UHT yöntemiyle işlenmiş sterilize sütün besin değeri. GIDA, Sayı:4-5, sf:165-170.
  • Sobiecki, J.G., Appleby, P.N., Bradbury, K.E., Key, T.J. (2016). High compliance with die-tary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans: results from the European Prospective Investigation into Cancer and Nutrition‐Oxford study. Nutr Res.,36:464‐477.
  • Son, G. Y. T. ve Bulut, M. (2016). Vegan and vegetarianism as a life style. Journal of Human Sciences, 13(1):830-843.
  • Tachon, S., Lee, B., Marco, M.L. (2014). Diet alters probiotic Lactobacillus persistence and function in the intestine. Environ. Microbiol, 16:2915–2926.
  • Tuncay, G. Y. (2016). Veganism in terms of bioethics from different viewpoints, Journal of Current Researches on Health Sector, 6(1): 51-62.
  • Uymaz, B. (2010). Probiyotikler ve kullanım alanları. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 16:(1): 95-104.
  • Vanga, S. K., Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow’s milk? J Food Sci Technol, 55(1),10–20.
  • Vegetarian Society, (2016). Retrieved from https://www.vegsoc.org, Accessed date: 25 Sep-tember 2016.
  • Vidya, S., Thiruneelakandan. G. (2015). Probiotic potentials of Lactobacillus and its anti-cancer activity. Int J Curr Res, 7:20680- 20684.
  • Vitetta, L., Briskey, D., Alford, H., Hall, S., Coulson, S. (2014). Probiotics, prebiotics and the gastrointestinal tract in health and disease. Inflammopharmacology 2014;22:135-154.
  • Zhang, M.M., Qian, W., Qin, Y.Y., He, J., Zhou, Y.H. (2015). Probiotics in Helicobacter py-lori eradication therapy: a systematic review and meta-analysis. World J Gastroenterol, 21:4345–4357.

FEATURE OF PLANT-BASED PROBIOTIC DAIRY PRODUCTS IN VEGAN AND VEGETARIAN NUTRITION

Yıl 2019, Cilt: 44 Sayı: 3, 453 - 462, 15.05.2019
https://doi.org/10.15237/gida.GD18083

Öz

As a result of studies conducted
in line with the conscious consumer concept, probiotic dairy products are
preferred by consumers as healthy food. Understanding the importance of
nutritional support for healthy lifestyle, protection of animal and the
ecological balance has emerged to vegan and vegetarian diet types. While semi
and lacto-ovo vegetarians consume dairy products; ovo, lacto vegetarians and
vegans don’t consume milk products from animal origin. The need for
herbal-derived dairy products has increased rapidly for vegan and vegetarian
diet. The development of probiotic vegan and vegetarian products enables the
formation of synbiotic products due to their nutritional and health effects as
well as prebiotics from the plant source. The use of probiotic products by
vegans and vegetarians provide to develop resistance of the immune system,
increasing the production of immunoglubulin and calcium absorption. In this
article, evaluation of plant-based probiotic dairy products in vegan-vegetarian
diets are evaluated. 

Kaynakça

  • Abdel-Rahman, M. A., Tashiro, Y., Sonomoto, K. (2013). Recent advances in lactic acid production by microbial fermentation processes. Biotechnol. Adv. 31:877–902.
  • Argyri, A. A., Zoumpopoulou, G., Karatzas, K. A., Tsakalidou, E., Nychas, G. J., Panagou, E. Z., Tassou, C.C. (2013). Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol. 33:282–291.
  • Ashraf, R., Shah, N.P. (2014). Immune system stimulation by probiotic microorganisms. Crit Rev Food Sci Nutr, 54:938–956.
  • Behnsen, J., Deriu, E., Sassone-Corsi, M., Raffatellu, M. (2013). Probiotics: Properties, examples, and specific applications. Cold Spring Harb. Perspect. Med. 2013,3.
  • Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2014). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Res Int 21(6) 440–453.
  • Ceyhan, N., Alıç, H. (2012). Bağırsak mikroflorası ve probiyotikler. Türk Bilimsel Derlemeler Dergisi, 5(1):107-113.
  • Chavan, M., Gat, Y., Harmalkar, M., Waghmare, R. (2018). Development of non-dairy fer-mented probiotic drink based on germinated and ungerminated cereals and legume. LWT - Food Sci. Technol 91:339–344.
  • Cramer, H., Kessler, C.S., Sundberg, T., Leach, M.J., Schumann, D., Adams, J., Lauche, R. (2017). Characteristics of Americans choosing vegetarian and vegan diets for health reasons. J Nutr Educ Behav 49:561-567.
  • Çelikel, A., Göncü, B., Akın, M.B., Akın, M.S. (2018). Süt ürünlerinde probiyotik bakterilerin canlılığını etkileyen faktörler. Batman Üniversitesi Yaşam Bilimleri Dergisi, 8(1/2):59-68.
  • Delikanlı, B., Özcan, T. (2014). Probiyotik içeren yenilebilir filmler ve kaplamalar. U.Ü. Zir. Fak. Derg. 28: 59-70.
  • Fedorak ve ark. (2015). The probiotic VSL# 3 has anti‐inflammatory effects and could reduce endoscopic recurrence after surgery for Crohn's disease. J Gastroenterol Hepatol, 13(5), 928–935.
  • Fijan, S. (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. Int. J. Environ. Res. Public Health, 11:4745–4767.
  • Fuchs-Tarlovsky V. (2013). Role of antioxidants in cancer therapy. Nutrition, 29: 15–21.
  • Guslandi, M. (2015). Role of probiotics in Crohn’s disease and in pouchitis. J Clin Gastroen-terol, 49:46–49.
  • Gürsoy, O., Kınık, Ö. (2006). Peynir üretiminde probiyotik bakterilerin kullanımı: Probiyotik peynir. Mühendislik Bilimleri Dergisi. 12(1): 105-116.
  • He, S., ve Hekmat, S. (2014). Sensory evaluation of non-dairy probiotic beverages. Food Res Int, 4(1), 186.
  • Heyman, M. ve Menard, S. (2002). Probiotic microorganisms how they affect intestinal pato-physiology. Cell Mol. Life Sci. (59), 1151.
  • Jayarathna, B.G.S., Jayawardana, B.C., Vidanarachchi, J.K., Liyanage, R. (2014). Development of probıotıc vegan yoghurt. Proceedings of the Peradeniya Univ. International Research Sessions Sri Lanka, 18:225.
  • Joyce, A., Dixon, S., Comfort, J., Hallett, J. (2012) Reducing the environmental impact of dietary choice: perspectives from a behavioural and social change approach. J Environ Publ Health. 2012:978672.
  • Karabudak, E. (2008). Vejetaryen Beslenmesi. Sağlık Bakanlığı Yayın No: 726, Klasmat Matbaacılık, Ankara, s. 48. ISBN: 978-975-590-242.
  • Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., Fakiri, E.M. (2013). Health benefits of probiotics: a review. ISRN Nutr. 2013;2013:481651.
  • Kerry, G.K., Patra, J.K., Gouda, S., Park, Y., Shin, H.S., Das, G. (2018). Benefaction of pro-biotics for human health: A review. J Food Drug Anal 26:927-939.
  • Kınıkoğlu, M. (2015). Vegan Beslenme. 1. Baskı, Oğlak Yayıncılık, İstanbul, 2015, s. 74. ISBN: 9753298902.
  • Kobyliak, N., Conte, C., Cammarota, G., Haley, A.P., Styriak, I., Gaspar, L., Fusek, J., Rodri-go, L., Kruzliak, P. (2016). Probiotics in prevention and treatment of obesity: a critical view. Nutr Metab (Lond), 13:14.
  • Laurens-Hattinh, A. ve Viljoen, B.C. (2001). Yogurt as probiotic carrier food. Int. Dairy J. 11: 1-17.
  • Le, L.T., Sabaté, J. (2014). Beyond meatless, the health effects of vegan diets: Findings from the adventist cohorts. Nutrients 6(6):2131–2147.
  • McGregor, R.A., Poppitt, S.D. (2013). Milk protein for improved metabolic health: a review of the evidence. Nutr Metab (Lond),10:46.
  • Melina V, Craig W, Levin S. (2016). Position of the academy of nutrition and dietetics: vege-tarian diets. J Acad Nutr Diet, 116:1970–1980. 29.
  • Nielsen, B., Gürakan, G. C., Unlu, G. (2014). Kefir: a multifaceted fermented dairy pro-duct. Probiot. Antimicrob. Proteins, 6:123–135.
  • Onurlubaş E. ve Çakırlar, H. (2016). Tüketicilerin süt ve süt ürünleri tüketimini etkileyen faktörlerin belirlenmesi üzerine bir araştırma. Çankırı Karatekin Üniversitesi. Sosyal Bilimler Enstitüsü Dergisi, 7(1): 217-242.
  • Ouwehand, A.C., Salminen, S., Isolauri, E. (2002). Probiotics: an overview of beneficial effects. Antonie van Leeuwenhoek, 82: 279.
  • Özer, B.H. ve H.A. Kirmaci. (2010). Functional milks and dairy beverages. Int J Dairy Technol, 63(1):1-15.
  • Özyurt, V. H., ve Ötleş, S. (2014). Prebiyotikler: Metabolizma için önemli bir gıda bileşeni. Akademik Gıda 12(1):115-123.
  • Pathak, M., Martirasyon, D. (2012). Optimization of an effective growth medium for cultur-ing probiotic bacteria for applications in strict vegetarian food products. Functional Foods in Health and Disease, 2(10):369-378.
  • Pereira, P.C. (2014). Milk nutritional composition and its role in human health. Nutrition, 30:619–627.
  • Pilis,W., Stec, K., Zych, M., Pilis, A. (2014). Health benefits and risk assocted with adopting a vegetarian diet. Rocz Panstw Zakl Hig, 65(1):9-14.
  • Redman, M. G., Ward, E. J., Phillips, R. S. (2014). The efficacy and safety of probiotics in people with cancer: a systematic review. Ann. Oncol, 25:1919–1929.
  • Sarowska, J., Choroszy-Król, I., Regulska-Ilow, B., Frej-Mądrzak, M., Jama-Kmiecik, A. (2013). The therapeutic effect of probiotic bacteria on gastrointestinal diseases. Adv Clin Exp Med, 22:759–766. 39.
  • Sezen, A.G. (2013). Prebiyotik, probiyotik ve sinbiyotiklerin insan ve hayvan sağlığı üzerine etkileri. Atatürk Üniversitesi Veteriner Bilimler Dergisi, 8 (3):248-258.
  • Sezgin, E. (1977). UHT yöntemiyle işlenmiş sterilize sütün besin değeri. GIDA, Sayı:4-5, sf:165-170.
  • Sobiecki, J.G., Appleby, P.N., Bradbury, K.E., Key, T.J. (2016). High compliance with die-tary recommendations in a cohort of meat eaters, fish eaters, vegetarians, and vegans: results from the European Prospective Investigation into Cancer and Nutrition‐Oxford study. Nutr Res.,36:464‐477.
  • Son, G. Y. T. ve Bulut, M. (2016). Vegan and vegetarianism as a life style. Journal of Human Sciences, 13(1):830-843.
  • Tachon, S., Lee, B., Marco, M.L. (2014). Diet alters probiotic Lactobacillus persistence and function in the intestine. Environ. Microbiol, 16:2915–2926.
  • Tuncay, G. Y. (2016). Veganism in terms of bioethics from different viewpoints, Journal of Current Researches on Health Sector, 6(1): 51-62.
  • Uymaz, B. (2010). Probiyotikler ve kullanım alanları. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 16:(1): 95-104.
  • Vanga, S. K., Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow’s milk? J Food Sci Technol, 55(1),10–20.
  • Vegetarian Society, (2016). Retrieved from https://www.vegsoc.org, Accessed date: 25 Sep-tember 2016.
  • Vidya, S., Thiruneelakandan. G. (2015). Probiotic potentials of Lactobacillus and its anti-cancer activity. Int J Curr Res, 7:20680- 20684.
  • Vitetta, L., Briskey, D., Alford, H., Hall, S., Coulson, S. (2014). Probiotics, prebiotics and the gastrointestinal tract in health and disease. Inflammopharmacology 2014;22:135-154.
  • Zhang, M.M., Qian, W., Qin, Y.Y., He, J., Zhou, Y.H. (2015). Probiotics in Helicobacter py-lori eradication therapy: a systematic review and meta-analysis. World J Gastroenterol, 21:4345–4357.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Aslı Akpınar

Gizem Erk Bu kişi benim

Ahmet Seven Bu kişi benim

Yayımlanma Tarihi 15 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 3

Kaynak Göster

APA Akpınar, A., Erk, G., & Seven, A. (2019). VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ. Gıda, 44(3), 453-462. https://doi.org/10.15237/gida.GD18083
AMA Akpınar A, Erk G, Seven A. VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ. GIDA. Mayıs 2019;44(3):453-462. doi:10.15237/gida.GD18083
Chicago Akpınar, Aslı, Gizem Erk, ve Ahmet Seven. “VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ”. Gıda 44, sy. 3 (Mayıs 2019): 453-62. https://doi.org/10.15237/gida.GD18083.
EndNote Akpınar A, Erk G, Seven A (01 Mayıs 2019) VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ. Gıda 44 3 453–462.
IEEE A. Akpınar, G. Erk, ve A. Seven, “VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ”, GIDA, c. 44, sy. 3, ss. 453–462, 2019, doi: 10.15237/gida.GD18083.
ISNAD Akpınar, Aslı vd. “VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ”. Gıda 44/3 (Mayıs 2019), 453-462. https://doi.org/10.15237/gida.GD18083.
JAMA Akpınar A, Erk G, Seven A. VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ. GIDA. 2019;44:453–462.
MLA Akpınar, Aslı vd. “VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ”. Gıda, c. 44, sy. 3, 2019, ss. 453-62, doi:10.15237/gida.GD18083.
Vancouver Akpınar A, Erk G, Seven A. VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ. GIDA. 2019;44(3):453-62.

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