Kefir Consumption Patterns of Students from Ataturk University, Turkiye: A Survey Study
Kefir is a fermented beverage produced by the lactic fermentation of milk using kefir grains or a starter culture. It has many health benefits due to its anti-inflammatory, antimicrobial, and anti-diabetic properties, while it could also regulate the gut microbiota. Thus, interest in kefir is growin...
Bewaard in:
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artikel |
| Taal: | Engels |
| Gepubliceerd in: |
IPEAK ACADEMY LTD
2023-12-01
|
| Reeks: | International Journal of Gastronomy Research |
| Onderwerpen: | |
| Online toegang: | https://gastronomyresearch.com/index.php/ijgr/article/view/29 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|