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Plant-Based Foods and Latest Developments

Yıl 2023, , 57 - 72, 30.12.2023
https://doi.org/10.35206/jan.1382644

Öz

In recent years, plant-based foods have been widely preferred due to their benefits to human health and economy, as well as their reduction of greenhouse gas emissions and their benefits to the environment. In order to meet the increasing need for plant protein, research has increased and different plant protein sources such as seaweed, spirulina, sugar beet leaves, alfalfa and hemp seeds have begun to be used in developed products. There are many studies on the benefits of an herbal diet, and many herbal products have been developed in recent years. However, most of the developed products have deficiencies in terms of appearance, texture, taste and nutritional value, and new methods need to be investigated to improve this situation. In addition, it would be wrong to say that all of the developed vegetable protein products are superior to animal sources in terms of nutritional value. In this review, plant protein sources were examined and studies on their health effects and bioavailability and the latest technological developments were evaluated.

Etik Beyan

yok

Destekleyen Kurum

yok

Proje Numarası

yok

Teşekkür

yok

Kaynakça

  • Aimutis, W. (2022). Plant-based proteins: The good, bad, and ugly. Annual Review of Food Science and Technology, 13, 1-17.
  • Arteaga, V. G., Leffler, S., Muranyi, I., Eisner, P., & Schweiggert-Weisz, U. (2021). Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science, 4, 1-10.
  • Baune, M. C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022). Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives. Future Foods, 100181.
  • Brown, R. (2023). Low dietary sodium potentially mediates COVID-19 prevention associated with whole-food plant-based diets. British Journal of Nutrition, 129, s. 1136–1141.
  • Burstad, K. M., Cladis, D. P., Wiese, G. N., Butler, M., & Gallant, K. M. H. (2023). Effects of Plant-Based Protein Consumption on Kidney Function and Mineral Bone Disorder Outcomes in Adults with Stage 3-5 Chronic Kidney Disease: A Systematic Review. Journal of Renal Nutrition, 33(6), 717-730.
  • Coleman, B., Van Poucke, C., Dewitte, B., Ruttens, A., Moerdijk-Poortvliet, T., Latsos, C., ... & Robbens, J. (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods, 5, 100139.
  • de Menezes, R. C. F., de Carvalho Gomes, Q. C., de Almeida, B. S., de Matos, M. F. R., & Pinto, L. C. (2022). Plant-based mayonnaise: Trending ingredients for innovative products. International Journal of Gastronomy and Food Science, 100599.
  • Drolet-Labelle, V., Laurin, D., Bédard, A., Drapeau, V., & Desroches, S. (2023). Beliefs underlying older adults' intention to consume plant-based protein foods: A qualitative study. Appetite, 180, 106346.
  • Grasso, N., Roos, Y. H., Crowley, S. V., Arendt, E. K., & O'Mahony, J. A. (2021). Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Future Foods, 4, 100048.
  • Gratz, S. W., Scobbie, L., Richardson, A. J., Zhang, X., Fyfe, C., Farquharson, F. M., ... & Russell, W. R. (2020). Comparison of meat versus soya based high-protein diets on faecal microbiota and microbial metabolites. Proceedings of the Nutrition Society, 79(OCE3), E781. Hadidi, M., Palacios, J. C. O., McClements, D. J., Mahfouzi, M., & Moreno, A. (2023). Alfalfa as a sustainable source of plant-based food proteins. Trends in Food Science & Technology, 135, 202-214.
  • Herpich, C., Müller-Werdan, U., & Norman, K. (2022). Role of plant-based diets in promoting health and longevity. Maturitas, 165, 47-51.
  • Hoehnel, A., Zannini, E., & Arendt, E. K. (2022). Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends in Food Science & Technology, 128, 238-252.
  • Jin, J., Ohanenye, I. C., & Udenigwe, C. C. (2022). Buckwheat proteins: Functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Critical Reviews in Food Science and Nutrition, 62(7), 1752-1764.
  • Kandil, M. (2019). Bazı probiyotik bakterilerin gelişmesi üzerine ksantan gamın etkisi (Master's Thesis), Available from Council of Higher Education and Theses database. (Thesis No. 593296)
  • Keaver, L., Ruan, M., Chen, F., Du, M., Ding, C., Wang, J., ... & Zhang, F. F. (2021). Plant-and animal-based diet quality and mortality among US adults: a cohort study. British Journal of Nutrition, 125(12), 1405-1415.
  • Key, T. J., Papier, K., & Tong, T. Y. (2022). Plant-based diets and long-term health: findings from the EPIC-Oxford study. Proceedings of the Nutrition Society, 81(2), 190-198.
  • Kouw, I. W., Pinckaers, P. J., Le Bourgot, C., van Kranenburg, J. M., Zorenc, A. H., de Groot, L. C., ... & van Loon, L. J. (2022). Ingestion of an ample amount of meat substitute based on a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men. British Journal of Nutrition, 128(10), 1955-1965.
  • Kumar, M., Tomar, M., Potkule, J., Punia, S., Dhakane-Lad, J., Singh, S., ... & Kennedy, J. F. (2022). Functional characterization of plant-based protein to determine its quality for food applications. Food Hydrocolloids, 123, 106986.
  • Lindberg, L., Mulhall, S., Woodside, J., Walton, J., & Nugent, A. (2022). The nutritional profile of plant-based meat alternatives compared with meat products: an audit of products available in the UK and Ireland. Proceedings of the Nutrition Society, 81(OCE4), E103.
  • Liu, X., Yang, C., Qin, J., Li, J., Li, J., & Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 115109.
  • Ma, X., Li, Y., Xu, Y., Gibson, R., Williams, C., Lawrence, A. J., ... & Rodriguez-Mateos, A. (2023). Plant-based dietary patterns and their association with mood in healthy individuals. Food & Function, 14(5), 2326-2337.
  • Maciel, J. B., de Oliveira Silva, Y., Santos, S. S., Dionísio, A. P., de Sousa, P. H. M., & dos Santos Garruti, D. (2022). Plant-based gastronomic products based on freeze-dried cashew fiber. International Journal of Gastronomy and Food Science, 30, 100603.
  • McClements, D. J., & Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049-4100.
  • Milião, G. L., de Oliveira, A. P. H., de Souza Soares, L., Arruda, T. R., Vieira, É. N. R., & Junior, B. R. D. C. L. (2022). Unconventional food plants: Nutritional aspects and perspectives for industrial applications. Future Foods, 5, 100124.
  • Mittermeier-Kleßinger, V. K., Hofmann, T., & Dawid, C. (2021). Mitigating off-flavors of plant-based proteins. Journal of Agricultural and Food Chemistry, 69(32), 9202-9207.
  • Muhlhausler, B. S., Belobrajdic, D., Wymond, B., & Benassi-Evans, B. (2023). Defining the satiety characteristics of plant-based mince in comparison to standard beef mince. Proceedings of the Nutrition Society, 82(OCE2), E173.
  • Nasrabadi, M. N., Doost, A. S., & Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids, 118, 106789.
  • Neary, P., Blennerhassett, C., Relph, N., & Flight, H. (2022). Plant-based convenience foods available from UK supermarkets-are they any better?. Proceedings of the Nutrition Society, 81(OCE2).
  • Olukomaiya, O. O., Adiamo, O. Q., Fernando, W. C., Mereddy, R., Li, X., & Sultanbawa, Y. (2020). Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chemistry, 315, 126238.
  • Penna Franca, P. A., Duque-Estrada, P., da Fonseca e Sá, B. F., van der Goot, A. J., & Pierucci, A. P. T. R. (2022). Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile. Future Foods, 5, 100133.
  • Pye, A., Bash, K., Joiner, A., & Beenstock, J. (2022). Good for the planet and good for our health: the evidence for whole-food plant-based diets. BJPsych International, 19(4), 90-92.
  • Raja, K., Kadirvel, V., & Subramaniyan, T. (2022). Seaweeds, an aquatic plant-based protein for sustainable nutrition-A review. Future Foods, 5, 100142.
  • Rizzo, G., Testa, R., Dudinskaya, E. C., Mandolesi, S., Solfanelli, F., Zanoli, R., ... & Migliore, G. (2023). Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market. International Journal of Gastronomy and Food Science, 32, 100690.
  • Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413.
  • Sajib, M., Forghani, B., Vate, N. K., & Abdollahi, M. (2023). Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications. Food Chemistry, 412, 135585.
  • Shaghaghian, S., McClements, D. J., Khalesi, M., Garcia-Vaquero, M., & Mirzapour-Kouhdasht, A. (2022). Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in Food Science & Technology, 129, 646-656.
  • Shleikin, A. G., & Medvedev, Y. V. (2014). Role of peroxidation and heme catalysis in coloration of raw meat. Acta Scientiarum Polonorum Technologia Alimentaria, 13(2), 123-127.
  • Smetana, S., Profeta, A., Voigt, R., Kircher, C., & Heinz, V. (2021). Meat substitution in burgers: Nutritional scoring, sensorial testing, and life cycle assessment. Future Foods, 4, 100042.
  • Stanford, J., Stefoska-Needham, A., Lambert, K., Batterham, M., & Charlton, K. (2023). Association between plant-based diet quality and chronic kidney disease in Australian adults. Proceedings of the Nutrition Society, 82(OCE2), E205.
  • Şahin, M. (2023). Ticari öneme sahip bazı sert kabuklu meyvelerin in vitro protein sindirilebilirliklerinin ve kalın bağırsak mikrobiyotası üzerine etkilerinin belirlenmesi, Available from Council of Higher Education and Theses database. (Thesis No. 787102).
  • Torun, Z., & Konuklugil, B. (2020). Makroalglerin prebiyotik etkileri Prebiotic effects of macroalgae. Ege Journal of Fisheries and Aquatic Sciences, 37(1), 103-112.
  • Webb, D., Li, Y., & Alavi, S. (2023). Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat. Trends in Food Science & Technology, 131, 129-138.
  • Zhao, X. R., Choi, K. R., & Lee, S. Y. (2018). Metabolic engineering of Escherichia coli for secretory production of free haem. Nature Catalysis, 1(9), 720-728.

Bitki Bazlı Gıdalar ve Güncel Gelişmeler

Yıl 2023, , 57 - 72, 30.12.2023
https://doi.org/10.35206/jan.1382644

Öz

Bitki bazlı gıdalar son yıllarda insan sağlığına faydaları ve ekonomik olmalarının yanında sera gazı emisyonlarını azaltması, çevreye sağladığı yararlar sebebiyle de çok tercih edilmektedir. Bitkisel proteine artan ihtiyacı karşılamak için araştırmalar artmış ve deniz yosunu, spirulina, şeker pancarı yaprağı, yonca, kenevir tohumu gibi farklı bitkisel protein kaynakları da geliştirilen ürünlerde kullanılmaya başlanmıştır. Bitkisel beslenmeni yararlarına dair pek çok çalışma mevcuttur ve son yıllarda bitkisel kaynaklı pek çok ürün geliştirilmiştir. Fakat geliştirilen ürünlerin çoğunda görünüm, doku, lezzet ve besin değeri açısından eksikler vardır ve bu durumun iyileştirilmesi için yeni yöntemlerin araştırılması gerekmektedir. Ayrıca geliştirilen bitkisel protein ürünlerinin hepsinin besin değeri açısından hayvansal kaynaklardan üstün olduğunu söylemek yanlış olacaktır. Bu derlemede bitkisel protein kaynakları irdelenmiş ve sağlık etkileri ve biyoyararlanımlarına dair çalışmalar ile son teknolojik gelişmeler değerlendirilmiştir.

Proje Numarası

yok

Kaynakça

  • Aimutis, W. (2022). Plant-based proteins: The good, bad, and ugly. Annual Review of Food Science and Technology, 13, 1-17.
  • Arteaga, V. G., Leffler, S., Muranyi, I., Eisner, P., & Schweiggert-Weisz, U. (2021). Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science, 4, 1-10.
  • Baune, M. C., Terjung, N., Tülbek, M. Ç., & Boukid, F. (2022). Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives. Future Foods, 100181.
  • Brown, R. (2023). Low dietary sodium potentially mediates COVID-19 prevention associated with whole-food plant-based diets. British Journal of Nutrition, 129, s. 1136–1141.
  • Burstad, K. M., Cladis, D. P., Wiese, G. N., Butler, M., & Gallant, K. M. H. (2023). Effects of Plant-Based Protein Consumption on Kidney Function and Mineral Bone Disorder Outcomes in Adults with Stage 3-5 Chronic Kidney Disease: A Systematic Review. Journal of Renal Nutrition, 33(6), 717-730.
  • Coleman, B., Van Poucke, C., Dewitte, B., Ruttens, A., Moerdijk-Poortvliet, T., Latsos, C., ... & Robbens, J. (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods, 5, 100139.
  • de Menezes, R. C. F., de Carvalho Gomes, Q. C., de Almeida, B. S., de Matos, M. F. R., & Pinto, L. C. (2022). Plant-based mayonnaise: Trending ingredients for innovative products. International Journal of Gastronomy and Food Science, 100599.
  • Drolet-Labelle, V., Laurin, D., Bédard, A., Drapeau, V., & Desroches, S. (2023). Beliefs underlying older adults' intention to consume plant-based protein foods: A qualitative study. Appetite, 180, 106346.
  • Grasso, N., Roos, Y. H., Crowley, S. V., Arendt, E. K., & O'Mahony, J. A. (2021). Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Future Foods, 4, 100048.
  • Gratz, S. W., Scobbie, L., Richardson, A. J., Zhang, X., Fyfe, C., Farquharson, F. M., ... & Russell, W. R. (2020). Comparison of meat versus soya based high-protein diets on faecal microbiota and microbial metabolites. Proceedings of the Nutrition Society, 79(OCE3), E781. Hadidi, M., Palacios, J. C. O., McClements, D. J., Mahfouzi, M., & Moreno, A. (2023). Alfalfa as a sustainable source of plant-based food proteins. Trends in Food Science & Technology, 135, 202-214.
  • Herpich, C., Müller-Werdan, U., & Norman, K. (2022). Role of plant-based diets in promoting health and longevity. Maturitas, 165, 47-51.
  • Hoehnel, A., Zannini, E., & Arendt, E. K. (2022). Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends in Food Science & Technology, 128, 238-252.
  • Jin, J., Ohanenye, I. C., & Udenigwe, C. C. (2022). Buckwheat proteins: Functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Critical Reviews in Food Science and Nutrition, 62(7), 1752-1764.
  • Kandil, M. (2019). Bazı probiyotik bakterilerin gelişmesi üzerine ksantan gamın etkisi (Master's Thesis), Available from Council of Higher Education and Theses database. (Thesis No. 593296)
  • Keaver, L., Ruan, M., Chen, F., Du, M., Ding, C., Wang, J., ... & Zhang, F. F. (2021). Plant-and animal-based diet quality and mortality among US adults: a cohort study. British Journal of Nutrition, 125(12), 1405-1415.
  • Key, T. J., Papier, K., & Tong, T. Y. (2022). Plant-based diets and long-term health: findings from the EPIC-Oxford study. Proceedings of the Nutrition Society, 81(2), 190-198.
  • Kouw, I. W., Pinckaers, P. J., Le Bourgot, C., van Kranenburg, J. M., Zorenc, A. H., de Groot, L. C., ... & van Loon, L. J. (2022). Ingestion of an ample amount of meat substitute based on a lysine-enriched, plant-based protein blend stimulates postprandial muscle protein synthesis to a similar extent as an isonitrogenous amount of chicken in healthy, young men. British Journal of Nutrition, 128(10), 1955-1965.
  • Kumar, M., Tomar, M., Potkule, J., Punia, S., Dhakane-Lad, J., Singh, S., ... & Kennedy, J. F. (2022). Functional characterization of plant-based protein to determine its quality for food applications. Food Hydrocolloids, 123, 106986.
  • Lindberg, L., Mulhall, S., Woodside, J., Walton, J., & Nugent, A. (2022). The nutritional profile of plant-based meat alternatives compared with meat products: an audit of products available in the UK and Ireland. Proceedings of the Nutrition Society, 81(OCE4), E103.
  • Liu, X., Yang, C., Qin, J., Li, J., Li, J., & Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 115109.
  • Ma, X., Li, Y., Xu, Y., Gibson, R., Williams, C., Lawrence, A. J., ... & Rodriguez-Mateos, A. (2023). Plant-based dietary patterns and their association with mood in healthy individuals. Food & Function, 14(5), 2326-2337.
  • Maciel, J. B., de Oliveira Silva, Y., Santos, S. S., Dionísio, A. P., de Sousa, P. H. M., & dos Santos Garruti, D. (2022). Plant-based gastronomic products based on freeze-dried cashew fiber. International Journal of Gastronomy and Food Science, 30, 100603.
  • McClements, D. J., & Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049-4100.
  • Milião, G. L., de Oliveira, A. P. H., de Souza Soares, L., Arruda, T. R., Vieira, É. N. R., & Junior, B. R. D. C. L. (2022). Unconventional food plants: Nutritional aspects and perspectives for industrial applications. Future Foods, 5, 100124.
  • Mittermeier-Kleßinger, V. K., Hofmann, T., & Dawid, C. (2021). Mitigating off-flavors of plant-based proteins. Journal of Agricultural and Food Chemistry, 69(32), 9202-9207.
  • Muhlhausler, B. S., Belobrajdic, D., Wymond, B., & Benassi-Evans, B. (2023). Defining the satiety characteristics of plant-based mince in comparison to standard beef mince. Proceedings of the Nutrition Society, 82(OCE2), E173.
  • Nasrabadi, M. N., Doost, A. S., & Mezzenga, R. (2021). Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocolloids, 118, 106789.
  • Neary, P., Blennerhassett, C., Relph, N., & Flight, H. (2022). Plant-based convenience foods available from UK supermarkets-are they any better?. Proceedings of the Nutrition Society, 81(OCE2).
  • Olukomaiya, O. O., Adiamo, O. Q., Fernando, W. C., Mereddy, R., Li, X., & Sultanbawa, Y. (2020). Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chemistry, 315, 126238.
  • Penna Franca, P. A., Duque-Estrada, P., da Fonseca e Sá, B. F., van der Goot, A. J., & Pierucci, A. P. T. R. (2022). Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile. Future Foods, 5, 100133.
  • Pye, A., Bash, K., Joiner, A., & Beenstock, J. (2022). Good for the planet and good for our health: the evidence for whole-food plant-based diets. BJPsych International, 19(4), 90-92.
  • Raja, K., Kadirvel, V., & Subramaniyan, T. (2022). Seaweeds, an aquatic plant-based protein for sustainable nutrition-A review. Future Foods, 5, 100142.
  • Rizzo, G., Testa, R., Dudinskaya, E. C., Mandolesi, S., Solfanelli, F., Zanoli, R., ... & Migliore, G. (2023). Understanding the consumption of plant-based meat alternatives and the role of health-related aspects. A study of the Italian market. International Journal of Gastronomy and Food Science, 32, 100690.
  • Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413.
  • Sajib, M., Forghani, B., Vate, N. K., & Abdollahi, M. (2023). Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications. Food Chemistry, 412, 135585.
  • Shaghaghian, S., McClements, D. J., Khalesi, M., Garcia-Vaquero, M., & Mirzapour-Kouhdasht, A. (2022). Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review. Trends in Food Science & Technology, 129, 646-656.
  • Shleikin, A. G., & Medvedev, Y. V. (2014). Role of peroxidation and heme catalysis in coloration of raw meat. Acta Scientiarum Polonorum Technologia Alimentaria, 13(2), 123-127.
  • Smetana, S., Profeta, A., Voigt, R., Kircher, C., & Heinz, V. (2021). Meat substitution in burgers: Nutritional scoring, sensorial testing, and life cycle assessment. Future Foods, 4, 100042.
  • Stanford, J., Stefoska-Needham, A., Lambert, K., Batterham, M., & Charlton, K. (2023). Association between plant-based diet quality and chronic kidney disease in Australian adults. Proceedings of the Nutrition Society, 82(OCE2), E205.
  • Şahin, M. (2023). Ticari öneme sahip bazı sert kabuklu meyvelerin in vitro protein sindirilebilirliklerinin ve kalın bağırsak mikrobiyotası üzerine etkilerinin belirlenmesi, Available from Council of Higher Education and Theses database. (Thesis No. 787102).
  • Torun, Z., & Konuklugil, B. (2020). Makroalglerin prebiyotik etkileri Prebiotic effects of macroalgae. Ege Journal of Fisheries and Aquatic Sciences, 37(1), 103-112.
  • Webb, D., Li, Y., & Alavi, S. (2023). Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat. Trends in Food Science & Technology, 131, 129-138.
  • Zhao, X. R., Choi, K. R., & Lee, S. Y. (2018). Metabolic engineering of Escherichia coli for secretory production of free haem. Nature Catalysis, 1(9), 720-728.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Derleme Makaleleri
Yazarlar

Ceren Özen Bu kişi benim 0000-0002-9006-1266

İlkay Yılmaz 0000-0001-5938-3112

Proje Numarası yok
Yayımlanma Tarihi 30 Aralık 2023
Gönderilme Tarihi 28 Ekim 2023
Kabul Tarihi 19 Aralık 2023
Yayımlandığı Sayı Yıl 2023

Kaynak Göster

APA Özen, C., & Yılmaz, İ. (2023). Plant-Based Foods and Latest Developments. Journal of Apitherapy and Nature, 6(2), 57-72. https://doi.org/10.35206/jan.1382644
AMA Özen C, Yılmaz İ. Plant-Based Foods and Latest Developments. J.Apit.Nat. Aralık 2023;6(2):57-72. doi:10.35206/jan.1382644
Chicago Özen, Ceren, ve İlkay Yılmaz. “Plant-Based Foods and Latest Developments”. Journal of Apitherapy and Nature 6, sy. 2 (Aralık 2023): 57-72. https://doi.org/10.35206/jan.1382644.
EndNote Özen C, Yılmaz İ (01 Aralık 2023) Plant-Based Foods and Latest Developments. Journal of Apitherapy and Nature 6 2 57–72.
IEEE C. Özen ve İ. Yılmaz, “Plant-Based Foods and Latest Developments”, J.Apit.Nat., c. 6, sy. 2, ss. 57–72, 2023, doi: 10.35206/jan.1382644.
ISNAD Özen, Ceren - Yılmaz, İlkay. “Plant-Based Foods and Latest Developments”. Journal of Apitherapy and Nature 6/2 (Aralık 2023), 57-72. https://doi.org/10.35206/jan.1382644.
JAMA Özen C, Yılmaz İ. Plant-Based Foods and Latest Developments. J.Apit.Nat. 2023;6:57–72.
MLA Özen, Ceren ve İlkay Yılmaz. “Plant-Based Foods and Latest Developments”. Journal of Apitherapy and Nature, c. 6, sy. 2, 2023, ss. 57-72, doi:10.35206/jan.1382644.
Vancouver Özen C, Yılmaz İ. Plant-Based Foods and Latest Developments. J.Apit.Nat. 2023;6(2):57-72.
  • 23484   ASOS Index