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

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.61, sa.2, ss.1-16, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 2
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1093/ijfood/vvag191
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.1-16
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Anadolu Üniversitesi Adresli: Evet