Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia

Kaya B., Güneşer O., Taherzadeh M. J., Karagül Yüceer Y., Sar T.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.0, ss.1-14, 2025 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 0
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1177/10820132251368707
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.1-14
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet