Open AccessThe Covid-19 Pandemic and Fermented Products
Author(s) -
Semra Akar Şahingöz,
Eren Yalçın
Publication year - 2022
Publication title -
journal of tourism and gastronomy studies
Language(s) - English
Resource type - Journals
ISSN - 2147-8775
DOI - 10.21325/jotags.2022.1020
Subject(s) - probiotic , food science , fermentation , fermentation in food processing , pandemic , kefir , fermented fish , immune system , covid-19 , biology , disease , medicine , lactic acid , infectious disease (medical specialty) , bacteria , genetics , pathology , immunology