Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages.
- DOI
- 10.1177/10820132261471724
- Published
- 2026 Jul 27
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261471724,
title = {Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages.},
author = {Kilci Z and Cetin RU and Cetiner Cetin D and Akpinar-Bayizit A and Sogut B},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261471724},
url = {https://doi.org/10.1177/10820132261471724}
}RIS
TY - JOUR TI - Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages. AU - Kilci Z AU - Cetin RU AU - Cetiner Cetin D AU - Akpinar-Bayizit A AU - Sogut B PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261471724 UR - https://doi.org/10.1177/10820132261471724 ER -
APA
Z, K., RU, C., D, C. C., A, A., & B, S. (2026). Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261471724
Source records
- pubmed · retrieved 2026-09-25T23:03:10.485Z