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, vol.0, pp.1-14, 2025 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 0
  • Publication Date: 2025
  • Doi Number: 10.1177/10820132251368707
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Journal Indexes: 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
  • Page Numbers: pp.1-14
  • Çanakkale Onsekiz Mart University Affiliated: Yes