Survival of probiotics in functional foods during shelf life

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dc.contributor.authorDinkci, Nayil
dc.contributor.authorAkdeniz, Vildan
dc.contributor.authorAkalin, A. Sibel
dc.date.accessioned2020-12-01T12:09:42Z
dc.date.available2020-12-01T12:09:42Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.descriptionAkdeniz, Vildan/0000-0002-2288-7832en_US
dc.description.abstract[No abstract available]en_US
dc.identifier.doi10.1016/B978-0-12-817190-5.00006-9
dc.identifier.endpage233en_US
dc.identifier.isbn978-0-12-817191-2; 978-0-12-817190-5
dc.identifier.startpage201en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-817190-5.00006-9
dc.identifier.urihttps://hdl.handle.net/11454/63546
dc.identifier.wosWOS:000555446300007en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd-Elsevier Science Ltden_US
dc.relation.ispartofFood Quality and Shelf Lifeen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleSurvival of probiotics in functional foods during shelf lifeen_US
dc.typeBook Chapteren_US

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