Derleme
Yıl 2024,
Cilt: 9 Sayı: 2, 261 - 266, 31.08.2024
Öz
One of the factors that threaten our health today is oxidative stress. The uncontrolled increase of free radicals in our body causes many diseases. To prevent this increase, the antioxidant defense system should be supported. In addition to a healthy and balanced diet, the use of natural and synthetic supplements taken orally is also among the recommendations. However, antioxidants in the synthetic category are not preferred because they have harmful effects on health. As a functional food, kefir supports the body's antioxidant defense thanks to the probiotic bacteria and yeast it contains. Kefir is also a fermented milk product, the beneficial properties of which can be enhanced by the addition of various ingredients. Cereals, legumes, various vegetables and fruits and their by-products (peel, pulp, seeds, etc.) are used as enrichment materials. Studies in this context have increased recently and interesting results have been obtained. Current studies have reported that the seeds of fruits such as grapes, pomegranates and rose hips, orange and mango peels, vegetables such as spinach and cabbage, and some legumes are added to kefir due to the bioactive compounds and antioxidant properties they contain Looking at the literature, it has been reported that the ability to scavenge DPPH(2,2-diphenyl-1-picrylhydrazyl) and ABTS(2,2-azinobis(3-ethylbenzothiazolline-6-sulfonic acid)) radicals, FRAP (ability to reduce ferric tripyridyltriazine to ferrous tripyridyltriazine) and CUPRAC(ability to reduce cupric-neocuprine to cuprous-neocuprine) analysis results, total phenolic compound amount and bowel functions were found to be higher compared to the control group. From these data, it was concluded that the nutritional components added to kefir have the potential to increase antioxidant capacity against oxidative stress.
Anahtar Kelimeler
Kaynakça
- Aiello, F., Restuccia, D., Spizzirri, U. G., Carullo, G., Leporini, M., & Loizzo, M. R. (2020). Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. Fermentation, 6(3), 83. https://doi.org/10.3390/fermentation6030083
- Ak, G. (2018). Yenilebilir kıvamda üretilen meyveli kefirlerin fizikokimyasal, duyusal ve mikrobiyolojik özellikleri. Yüksek Lisans Tezi. Akdeniz Üniversitesi, Fen Bilimleri Enstitüsü, Antalya.
- Akbulut-Ataman, F. (2020). Laktozlu ve laktozsuz sütten kefir danesi ilavesiyle üretilen kefirlere çilek püresi katılarak fizikokimyasal, mikrobiyolojik ve duyusal özelliklerinin araştırılması. Yüksek Lisans Tezi. Sakarya Üniversitesi, Fen Bilimleri Enstitüsü, Sakarya.
- Akdan, C., Kınık, Ö., & İçier, F. (2020). Manda Sütü ve Diğer Süt Karışımlarıyla Üretilen Kefirlerin Bazı Özelliklerinin Belirlenmesi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 39-50. https://doi.org/10.20289/zfdergi.775279
- Altamimy, K. M., Alshammari, G. M., Yagoub, A. E. A., Albekairi, N. A., Alshehri, S., Saleh, A., & Yahya, M. A. (2022). Saudi Traditional Fermented Goat Milk Protects against Experimental Non-Alcoholic Fatty Liver Disease by Hypoglycaemic and Antioxidant Potentials. Fermentation, 8(12), 735. https://doi.org/10.3390/fermentation8120735
- Ashokbhai, J. K., Basaiawmoit, B., Sakure, A., Das, S., Patil, G. B., Mankad, M., & Hati, S. (2022). Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk. Journal of Food Science and Technology, 59(11), 4262-4272. https://doi.org/10.1007/s13197-022-05493-2
- Atalar, I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt, 107, 256-263. https://doi.org/10.1016/j.lwt.2019.03.013
- Aziz, T., Xingyu, H., Sarwar, A., Naveed, M., Shabbir, M. A., Khan, A. A., ... & Jalal, R. S. (2023). Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir. Frontiers in Microbiology, 14. https://doi.org/10.3389/fmicb.2023.1265188
- Baniasadi, M., Azizkhani, M., Saris, P. E. J., & Tooryan, F. (2022). Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins. Journal of Food Science and Technology, 59(4), 1307-1316. https://doi.org/10.1007/s13197-021-05139-9
- Barukčić, I., Gracin, L., Režek Jambrak, A., & Božanić, R. (2017). Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 67(3), 169-176. https://doi.org/10.15567/mljekarstvo.2017.0301
- Basiri, S. (2015). Evaluation of antioxidant and antiradical properties of Pomegranate (Punica granatum L.) seed and defatted seed extracts. Journal of food science and technology, 52(2), 1117-1123. https://doi.org/10.1007/s13197-013-1102-z
- Biadała, A., & Adzahan, N. M. (2021). Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules, 26(11), 3307. https://doi.org/ 10.3390/molecules26113307
- Carullo, G., Governa, P., Spizzirri, U. G., Biagi, M., Sciubba, F., Giorgi, G., ... & Restuccia, D. (2020). Sangiovese cv pomace seeds extract-fortified kefir exerts anti-inflammatory activity in an in vitro model of intestinal epithelium using caco-2 cells. Antioxidants, 9(1), 54. https://doi.org/10.14674/IJFS-1758
- Carullo, G., Spizzirri, U. G., Montopoli, M., Cocetta, V., Armentano, B., Tinazzi, M., ... & Restuccia, D. (2022). Milk kefir enriched with inulin‐grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion. International Journal of Food Science & Technology, 57(7), 4086-4095. https://doi.org/10.1111/ijfs.15724
- Côco, L. Z., Aires, R., Carvalho, G. R., Belisário, E. D. S., Yap, M. K. K., Amorim, F. G., ... & Campagnaro, B. P. (2023). Unravelling the Gastroprotective Potential of Kefir: Exploring Antioxidant Effects in Preventing Gastric Ulcers. Cells, 12(24), 2799. https://doi.org/10.3390/cells12242799
- Demir, B., & Gürses, M. (2022). Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. Journal of the Institute of Science and Technology, 12(2), 761-768. https://doi.org/10.21597/jist.990056
- Diken, H. O., Demirtas, B., & Kaya, H. K. (2022). Effects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers. Food Science and Technology, 42, e92721. https://doi.org/10.1590/fst.92721
- Eryilmaz, H. (2018). Farklı kefir kültürleri ve sütlerle elde edilen kefirlerin mineral içeriklerinin ve antioksidan özelliklerinin incelenmesi. Yüksek Lisans Tezi. Munzur Üniversitesi, Fen Bilimleri Enstitüsü, Tunceli.
- Farag, M. A., Jomaa, S. A., Abd El-Wahed, A., & R. El-Seedi, H. (2020). The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12(2), 346. https://doi.org/10.3390/nu12020346
- Gürel, D. B., Ildız, M., Sabancı, S., Koca, N., Çağındı, Ö., & İçier, F. (2021). The Effect of Using Cow and Goat Milk on Antioxidant, Rheological and Sensory Properties of Kefir. Turkish Journal of Agriculture-Food Science and Technology, 9(1), 7-14. https://doi.org/10.24925/turjaf.v9i1.7-14.3330
- Gürsoy, O., Kocatürk, K., Dal, H. Ö. G., Yakalı, H. N., & Yilmaz, Y. (2020). Physicochemical and rheological properties of commercial kefir drinks. Akademik Gıda, 18(4), 375-381. https://doi.org/10.24323/akademik-gida.850881
- Hsu, S. A., & Chou, J. Y. (2021). Yeasts ın fermented food and kefır: ın vıtro characterızatıon of probıotıc traıts. japs: Journal of Animal & Plant Sciences, 31(2). https://doi.org/10.36899/JAPS.2021.2.0245
- Huang, Y., Wu, F., Wang, X., Sui, Y., Yang, L., & Wang, J. (2013). Characterization of Lactobacillus plantarum Lp27 isolated from Tibetan kefir grains: A potential probiotic bacterium with cholesterol-lowering effects. Journal of Dairy Science, 96(5), 2816-2825. http://dx.doi.org/ 10.3168/jds.2012-6371
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- Kulaksız Günaydı, Z. E., & Ayar, A. (2022). Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame. Journal of Food Processing and Preservation, 46(8), e16767. https://doi.org/10.1111/jfpp.16767
- Liu, J. R., Lin, Y. Y., Chen, M. J., Chen, L. J., & Lin, C. W. (2005). Antioxidative activities of kefir. Asian-Australasian Journal of Animal Sciences, 18(4), 567-573. https://doi.org/10.5713/ajas.2005.567
- Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kwiatkowski, P., Bartkowiak, A., Gefrom, A., & Sienkiewicz, M. (2020). The effect of fermentation with kefir grains on the physicochemical and antioxidant properties of beverages from blue lupin (Lupinus angustifolius L.) seeds. Molecules, 25(24), 5791. https://doi.org/10.3390/molecules25245791
- M'hir, S., Ziadi, M., Mejri, A., & Ayed, L. (2023). Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design. Kuwait Journal of Science, 50(4), 690-696. https://doi.org/10.1016/j.kjs.2023.04.008
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- Perna, A., Simonetti, A., & Gambacorta, E. (2019). Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage. International Journal of Dairy Technology, 72(1), 74-81. https://doi.org/10.1111/1471-0307.12561
- Saadi, L. O., Zaidi, F., Oomah, B. D., Haros, M., Yebra, M. J., & Hosseinian, F. (2017). Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage. LWT, 86, 619-626. https://doi.org/10.1016/j.lwt.2017.08.011
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- Silva, J. C. D. M., Santana, R. V., Almeida, A. B. D., Takeuchi, K. P., & Egea, M. B. (2021). Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp. Applied Sciences, 11(12), 5575. https://doi.org/10.3390/app11125575
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- Taheur, F. B., Mansour, C., Mechri, S., Skhiri, S. S., Jaouadi, B., Mzoughi, R., ... & Zouari, N. (2022). Does probiotic Kefir reduce dyslipidemia, hematological disorders and oxidative stress induced by zearalenone toxicity in wistar rats?. Toxicon: X, 14, 100121. https://doi.org/10.1016/j.toxcx.2022.100121
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Yıl 2024,
Cilt: 9 Sayı: 2, 261 - 266, 31.08.2024
Öz
Günümüzde sağlığımızı tehdit eden faktörlerden birisi de oksidatif strestir. Serbest radikallerin vücudumuzda kontrolsüz artışı birçok rahatsızlığa sebep olmaktadır. Bu artışı önlemek için antioksidan savunma sistemi desteklenmelidir. Sağlıklı ve dengeli beslenmeye ek olarak oral olarak alınan doğal ve sentetik takviye kullanımı tavsiyeler arasındadır. Fakat sentetik kategorisindeki antioksidanlar sağlığa zararlı etkileri de bulunduğu için tercih edilmemektedir. Fonksiyonel bir besin olarak kefir, içerdiği probiyotik bakteri ve mayalar sayesinde vücudun antioksidan savunmasını destekler. Kefir aynı zamanda çeşitli bileşenlerin eklenmesiyle faydalı özelliklerini geliştirebileceğimiz fermente bir süt ürünüdür. Tahıllar, baklagiller, çeşitli sebze-meyve ve bunların yan ürünleri(kabuk, posa, çekirdek vb.) zenginleştirme materyali olarak kullanılmaktadır. Bu bağlamda yapılan çalışmalar son zamanlarda artmış ve ilgi çekici sonuçlar elde edilmiştir. Yapılan güncel çalışmalarda içerdikleri biyoaktif bileşikler ve antioksidan özelliklerinden dolayı üzüm, nar, kuşburnu gibi meyvelerin çekirdekleri, portakal ve mango kabukları, ıspanak, lahana gibi sebzeler ve bazı baklagillerin kefire eklendikleri rapor edilmiştir. Sonuçlara bakıldığında kontrol grubuna kıyasla DPPH(2,2-difenil-1-pikrilhidrazil) ve ABTS(2,2-azinobis(3-etilbenzothiazollin-6-sulfonik asit)) radikallerini süpürme yeteneğinin, FRAP(ferrik tripiridiltriazini, ferröz tripiridiltriazine indirgeme yeteneği) ve CUPRAC(kuprik-neokuprinin, kupröz-neokuprine indirgeme yeteneği) analiz sonuçlarının, toplam fenolik bileşik miktarının ve bağırsak fonksiyonlarının daha yüksek bulunduğu rapor edilmiştir. Bu verilerden kefire eklenen besin bileşenlerinin oksidatif strese karşı antioksidan kapasiteyi artırıcı potansiyeli olduğu sonucuna varılmıştır.
Anahtar Kelimeler
Kaynakça
- Aiello, F., Restuccia, D., Spizzirri, U. G., Carullo, G., Leporini, M., & Loizzo, M. R. (2020). Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. Fermentation, 6(3), 83. https://doi.org/10.3390/fermentation6030083
- Ak, G. (2018). Yenilebilir kıvamda üretilen meyveli kefirlerin fizikokimyasal, duyusal ve mikrobiyolojik özellikleri. Yüksek Lisans Tezi. Akdeniz Üniversitesi, Fen Bilimleri Enstitüsü, Antalya.
- Akbulut-Ataman, F. (2020). Laktozlu ve laktozsuz sütten kefir danesi ilavesiyle üretilen kefirlere çilek püresi katılarak fizikokimyasal, mikrobiyolojik ve duyusal özelliklerinin araştırılması. Yüksek Lisans Tezi. Sakarya Üniversitesi, Fen Bilimleri Enstitüsü, Sakarya.
- Akdan, C., Kınık, Ö., & İçier, F. (2020). Manda Sütü ve Diğer Süt Karışımlarıyla Üretilen Kefirlerin Bazı Özelliklerinin Belirlenmesi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 39-50. https://doi.org/10.20289/zfdergi.775279
- Altamimy, K. M., Alshammari, G. M., Yagoub, A. E. A., Albekairi, N. A., Alshehri, S., Saleh, A., & Yahya, M. A. (2022). Saudi Traditional Fermented Goat Milk Protects against Experimental Non-Alcoholic Fatty Liver Disease by Hypoglycaemic and Antioxidant Potentials. Fermentation, 8(12), 735. https://doi.org/10.3390/fermentation8120735
- Ashokbhai, J. K., Basaiawmoit, B., Sakure, A., Das, S., Patil, G. B., Mankad, M., & Hati, S. (2022). Purification and characterization of antioxidative and antimicrobial peptides from lactic-fermented sheep milk. Journal of Food Science and Technology, 59(11), 4262-4272. https://doi.org/10.1007/s13197-022-05493-2
- Atalar, I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt, 107, 256-263. https://doi.org/10.1016/j.lwt.2019.03.013
- Aziz, T., Xingyu, H., Sarwar, A., Naveed, M., Shabbir, M. A., Khan, A. A., ... & Jalal, R. S. (2023). Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir. Frontiers in Microbiology, 14. https://doi.org/10.3389/fmicb.2023.1265188
- Baniasadi, M., Azizkhani, M., Saris, P. E. J., & Tooryan, F. (2022). Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins. Journal of Food Science and Technology, 59(4), 1307-1316. https://doi.org/10.1007/s13197-021-05139-9
- Barukčić, I., Gracin, L., Režek Jambrak, A., & Božanić, R. (2017). Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 67(3), 169-176. https://doi.org/10.15567/mljekarstvo.2017.0301
- Basiri, S. (2015). Evaluation of antioxidant and antiradical properties of Pomegranate (Punica granatum L.) seed and defatted seed extracts. Journal of food science and technology, 52(2), 1117-1123. https://doi.org/10.1007/s13197-013-1102-z
- Biadała, A., & Adzahan, N. M. (2021). Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora. Molecules, 26(11), 3307. https://doi.org/ 10.3390/molecules26113307
- Carullo, G., Governa, P., Spizzirri, U. G., Biagi, M., Sciubba, F., Giorgi, G., ... & Restuccia, D. (2020). Sangiovese cv pomace seeds extract-fortified kefir exerts anti-inflammatory activity in an in vitro model of intestinal epithelium using caco-2 cells. Antioxidants, 9(1), 54. https://doi.org/10.14674/IJFS-1758
- Carullo, G., Spizzirri, U. G., Montopoli, M., Cocetta, V., Armentano, B., Tinazzi, M., ... & Restuccia, D. (2022). Milk kefir enriched with inulin‐grafted seed extract from white wine pomace: chemical characterisation, antioxidant profile and in vitro gastrointestinal digestion. International Journal of Food Science & Technology, 57(7), 4086-4095. https://doi.org/10.1111/ijfs.15724
- Côco, L. Z., Aires, R., Carvalho, G. R., Belisário, E. D. S., Yap, M. K. K., Amorim, F. G., ... & Campagnaro, B. P. (2023). Unravelling the Gastroprotective Potential of Kefir: Exploring Antioxidant Effects in Preventing Gastric Ulcers. Cells, 12(24), 2799. https://doi.org/10.3390/cells12242799
- Demir, B., & Gürses, M. (2022). Determination of Antioxidant Activities of Rosehip Marmalade Added Kefir During Its Storage Process. Journal of the Institute of Science and Technology, 12(2), 761-768. https://doi.org/10.21597/jist.990056
- Diken, H. O., Demirtas, B., & Kaya, H. K. (2022). Effects of kefir on paraoxanase activity (PON1), total antioxidant status (TAS), total oxidant status (TOS), and serum lipid profiles in smokers and non-smokers. Food Science and Technology, 42, e92721. https://doi.org/10.1590/fst.92721
- Eryilmaz, H. (2018). Farklı kefir kültürleri ve sütlerle elde edilen kefirlerin mineral içeriklerinin ve antioksidan özelliklerinin incelenmesi. Yüksek Lisans Tezi. Munzur Üniversitesi, Fen Bilimleri Enstitüsü, Tunceli.
- Farag, M. A., Jomaa, S. A., Abd El-Wahed, A., & R. El-Seedi, H. (2020). The many faces of kefir fermented dairy products: Quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12(2), 346. https://doi.org/10.3390/nu12020346
- Gürel, D. B., Ildız, M., Sabancı, S., Koca, N., Çağındı, Ö., & İçier, F. (2021). The Effect of Using Cow and Goat Milk on Antioxidant, Rheological and Sensory Properties of Kefir. Turkish Journal of Agriculture-Food Science and Technology, 9(1), 7-14. https://doi.org/10.24925/turjaf.v9i1.7-14.3330
- Gürsoy, O., Kocatürk, K., Dal, H. Ö. G., Yakalı, H. N., & Yilmaz, Y. (2020). Physicochemical and rheological properties of commercial kefir drinks. Akademik Gıda, 18(4), 375-381. https://doi.org/10.24323/akademik-gida.850881
- Hsu, S. A., & Chou, J. Y. (2021). Yeasts ın fermented food and kefır: ın vıtro characterızatıon of probıotıc traıts. japs: Journal of Animal & Plant Sciences, 31(2). https://doi.org/10.36899/JAPS.2021.2.0245
- Huang, Y., Wu, F., Wang, X., Sui, Y., Yang, L., & Wang, J. (2013). Characterization of Lactobacillus plantarum Lp27 isolated from Tibetan kefir grains: A potential probiotic bacterium with cholesterol-lowering effects. Journal of Dairy Science, 96(5), 2816-2825. http://dx.doi.org/ 10.3168/jds.2012-6371
- Kandyliari, A., Potsaki, P., Bousdouni, P., Kaloteraki, C., Christofilea, M., Almpounioti, K., ... & Koutelidakis, A. E. (2023). Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization. Antioxidants, 12(2), 500. https://doi.org/10.3390/antiox12020500
- Kezer, G. (2013). İnek ve keçi sütü karışımından yapılan kefirlerin fizikokimyasal, mikrobiyal ve duyusal özellikleri üzerine yağ ikame maddelerinin etkisi. Yüksek Lisans Tezi Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun.
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- Kulaksız Günaydı, Z. E., & Ayar, A. (2022). Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame. Journal of Food Processing and Preservation, 46(8), e16767. https://doi.org/10.1111/jfpp.16767
- Liu, J. R., Lin, Y. Y., Chen, M. J., Chen, L. J., & Lin, C. W. (2005). Antioxidative activities of kefir. Asian-Australasian Journal of Animal Sciences, 18(4), 567-573. https://doi.org/10.5713/ajas.2005.567
- Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kwiatkowski, P., Bartkowiak, A., Gefrom, A., & Sienkiewicz, M. (2020). The effect of fermentation with kefir grains on the physicochemical and antioxidant properties of beverages from blue lupin (Lupinus angustifolius L.) seeds. Molecules, 25(24), 5791. https://doi.org/10.3390/molecules25245791
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- Türk Gıda Kodeksi, 2022 .Fermente Süt Ürünleri Tebliği. Tarım ve Orman Bakanlığı. Tebliğ No: 2022/44 Vicenssuto, G. M., & de Castro, R. J. S. (2020). Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate. Biocatalysis and Agricultural Biotechnology, 24, 101564. https://doi.org/10.1016/j.bcab.2020.101564
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- Wulansari, P. D., Endah, S. R. N., Nofrıyaldı, A., & Harmayanı, E. (2021). Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage. Food Science and Technology, 42, e71621. https://doi.org/10.1590/fst.71621
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- Yilmaz‐Ersan, L., Ozcan, T., Usta‐Gorgun, B., Ciniviz, M., Keser, G., Bengu, I., & Keser, R. A. (2024). Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion. Food Science & Nutrition. https://doi.org/10.1002/fsn3.3917
Toplam 45 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Beslenme Bilimi, Genetik ve Kişiselleştirilmiş Beslenme Bilimi, Gıda Özellikleri |
| Bölüm | Derleme |
| Yazarlar | |
| Erken Görünüm Tarihi | 28 Ağustos 2024 |
| Yayımlanma Tarihi | 31 Ağustos 2024 |
| Gönderilme Tarihi | 14 Mart 2024 |
| Kabul Tarihi | 8 Temmuz 2024 |
| Yayımlandığı Sayı | Yıl 2024Cilt: 9 Sayı: 2 |
