Preprint

·2023 OPEN ACCESS

Microbiological and Quality Characteristics of Jerusalem Artichoke-Based Water Kefir

Büşra Onat , Ramazan Tolga Niçin YTU , N. Afranur Kanıbol YTU , Ece Çetin , Duygu Zehir Şentürk , Ömer Şimşek YTU

SSRN Electronic Journal

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Jerusalem artichoke Quality (philosophy) Food science Business Environmental science Biology Philosophy Epistemology

Subject Areas

Freezing and Crystallization Processes ·Mechanics of Materials ·Physical Sciences
Food Quality and Safety Studies ·Food Science ·Life Sciences
Nutrition, Health and Food Behavior ·Nutrition and Dietetics ·Health Sciences

OpenAlex SDG Match

SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).

Clean water and sanitation 64%

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