Evaluation of Saccharomyces cerevisiae Yeast Cell Wall as a Microbial-Derived Prebiotic Substrate for Enhancing the Functional Properties of Lactic Acid Bacteria

Soyer P., Ayhan M., İrdem E., Dikmen M., Cantürk Z.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.0, no.0, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 0 Issue: 0
  • Publication Date: 2026
  • Doi Number: 10.1093/ijfood/vvag191
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), BIOSIS, Chemical Abstracts Core, Compendex, INSPEC, Directory of Open Access Journals
  • Anadolu University Affiliated: Yes