Open AccessFermented Traditional Probiotic Beverages of Turkish Origin: A Concise Review
Author(s) -
Oluwaseun Temitope Aladeboyeje,
Nazmiye Ozlem Sanli
Publication year - 2021
Publication title -
international journal of life sciences and biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2651-4621
DOI - 10.38001/ijlsb.936982
Subject(s) - probiotic , kefir , health benefits , microbiology and biotechnology , turkish , fermentation in food processing , human health , food science , business , biology , traditional medicine , medicine , environmental health , lactic acid , linguistics , philosophy , genetics , bacteria
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