Micronutrient deficiencies are a public health problem that causes malnutrition. These deficiencies adversely affect health and increase the prevalence of morbidity and mortality. One of the common deficiencies is vitamin D deficiency. Although the dietary sources of vitamin D are limited, its main source is considered to be the sun. However, vitamin D deficiency in countries that receive sunlight throughout the year raises concerns in this regard. The World Health Organization has recommended food fortification for preventing vitamin D deficiency. Yogurt is a fermented dairy product with high nutritional value and preferred consumption in our society. It has been shown that fortification in yogurt with vitamin D increases serum vitamin D levels. There are studies reporting that consumption of fortified yogurt contributes to health by decreasing fasting glucose, insulin resistance and triglyceride levels.
Alavi, N., Ebrahimi, M., Akbari-Asbagh, F. (2020) The effect of vitamin D status on ovarian reserve markers in infertile women: A prospective cross-sectional study. Int J Reprod Biomed. 18(2):85-92, doi: 10.18502/ijrm.v18i2.6501.
Altuntaş, S. (2021). Yoğurdun Zenginleştirilmesinde Teknolojik ve Güncel Gelişmeler. EJOSAT. Özel sayı 22: 230-238, doi: 10.31590/ejosat.839360.
Ames, B.N., Grant, W.B., Willett, W.C. (2021). Does the High Prevalence of Vitamin D Deficiency in African Americans Contribute to Health Disparities? Nutrients. 13(2): 499, doi: 10.3390/nu13020499.
Amrein, K., Scherkl, M., Hoffmann, M., Neuwersch-Sommeregger. S., Köstenberger, M., Berisha, A.T., Martucci, G., Pilz, S., Malle, O. (2020) Vitamin D deficiency 2.0: an update on the current status worldwide. Eur J Clin Nutr. 74(11):1498-1513, doi: 10.1038/s41430-020-0558-y
Anonymous. (2009). Türk gıda kodeksi. Fermente süt ürünleri tebliği (2009/25). Tarım ve Orman Bakanlığı. 16 Şubat 2009. Sayı: 27143. Ankara.
Anonymous. (2014). Ulusal gıda kompozisyon veri tabanı TürKomp. http://www.turkomp.gov.tr/food-4. Erişim tarihi: 24.06.2021.
Anonymous. (2015). International food standards codex alimentarius. General principles for the addition of essential nutrients of foods. Adopted in 1987. Amendment:1989. Revision:2015. FAO, WHO. CAC/GL 9-1987.
Anonymous. (2015). Türkiye beslenme rehberi TÜBER T.C. Sağlık Bakanlığı Yayın No: 1031.2016. Ankara.
Anonymous. (2017). Türk gıda kodeksi gıdalara vitaminler, mineraller ve belirli diğer öğelerin eklenmesi hakkında yönetmelik. Tarım ve Orman Bakanlığı. 7 Mart 2017. Sayı: 30000. Ankara.
Anonymous. (2019). Türkiye beslenme ve sağlık araştırması (TBSA), T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, 1132, Ankara.
Anonymous. (2019). Ulusal süt konseyi. Dünya ve Türkiye’de süt sektör istatistikleri, süt raporu.
Anonymous. (2020). Türk endokrinoloji ve metabolizma derneği. Osteoporoz ve metabolik kemik hastalıkları tanı ve tedavi kılavuzu.
Arslan Burnaz, N., Hendek Ertop, M., Karataş, Ş.M. (2018). Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi. GIDA. 43(2):240-249, doi: 10.15237/gida.GD17098.
Beauchet, O., Launay. C.P., Galery, K., Vilcoco, C., Dontot-Payen, F., Rousseau, B., Bencit, V., Allali, G. (2019). Effects of Vitamin D Calcium Fortified Yogurts on Gait, Cognitive Performances, and Serum 25-Hydroxyvitamin D Concentrations in Older Community-Dwelling Females: Results from the Gait, Memory, Dietary and Vitamin D (GAME-D2) Randomized Controlled Trial. Nutrients. 11(12):2880, doi: 10.3390/nu11122880.
Bonjour, J.P., Dontot-Payen, F., Rouy, E., Walrand, S., Rousseau, B. (2018). Evolution of Serum 25OHD in Response to Vitamin D3–Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality. J Am Coll Nutr. 37(1):34-43, doi: 10.1080/07315724.2017.1355761.
Cashman, K.D. (2020). Vitamin D Deficiency: Defining, Prevalence, Causes, and Strategies of Addressing. Calcif Tissue Int. 106(1):14-29, doi: 10.1007/s00223-019-00559-4.
Cave, D.P., Abbey, K.L., Capra, S.M. (2020). Can food services in aged care homes deliver sustainable food fortification strategies? A review. Int J Food Sci Nutr. 71(3):267-275, doi: 10.1080/09637486.2019.1658722.
Chadare, F.J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T.K., Kenou, C., Honfo, S., Azokpota, P., Linnemann, A.R., Jounhouigan, G.J. (2019) Conventional and food tofood fortification: An appraisal of past practices and lessons learned. 7(9):2781-2795, doi: 10.1002/fsn3.1133.
Charoenngam, N., Holick F.M. (2020). Immunologic effects of vitamin D on human health and disease. Nutrients. 12(7); 2097. doi: 10.3390/nu12072097.
Cormick, G., Betran, A.P., Metz, F., Palacios, C., Beltran-Velazquez, F., Garcia-Casal, M.N., Pena-Rosas, J.P., Hofmeyr, G.J., Belizan, J.M. (2020). Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification. Nutrients. 8;12(4):1022, doi: 10.3390/nu12041022.
Detzel, P., Klassen-Wigger, P. (2020). Market-Driven Food Fortification to Address Dietary Needs. World Rev Nutr Diet. 121:81-88, doi: 10.1159/000507522.
Duggal, P., Petri, J.R. WA. (2018). Does Malnutrition Have a Genetic Component?. Annu Rev Genomics Hum Genet. 19:247-262, doi: 10.1146/annurev-genom-083117-021340.
Ebadi, M., Montano-Loza, A.J. (2020). Perspective: improving vitamin D status in the management of COVID-19. Eur J Clin Nutr. doi: 10.1038/s41430-020-0661-0.
Eichler, K., Hess, S., Twerenbold, C., Sabatier, M., Meier, F., Wieser, S. (2019). Health effects of micronutrient fortified dairy products and cereal food for children and adolescents: A systematic review. PLos ONE. 14(1): e0210899, doi: 10.1371/journal.pone.0210899.
Fernandez, M.A., Marette, A. (2017). Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties. Adv Nutr. 8(1);155S-164S, doi: 10.3945/an.115.011114.
Fernandez, M.A., Panahi, S., Daniel, N., Tremblay, A., Marette, A. (2017). Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr. 8:812–29, doi: 10.3945/an.116.013946.
Furse, S., Torres, A.G., Koulman, A. (2019). Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles. Nutrients. 11(9):2178, doi: 10.3390/nu11092178.
Garcia-Burgos, M., Moreno-Fernandez, J., Alferez, M.J.M., Diaz-Castro, J. (2020). New perspectives in fermented dairy products and their health relevance. J Funct Foods. 72;104059, doi: 10.1016/j.jff.2020.104059.
Gasparri, C., Perna, S., Spadaccini, D., Alalwan, T., Girometta, C., İnfantino, V., Rondanelli, M. (2019). Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci. 102(10):8587-8603, doi: 10.3168/jds.2018-16046.
Grant, W.B., Lahore, H., McDonnell, S.L., Baggerly, C.A., French, C.B., Aliano, J.L., Bhattoa, H.P. (2020). Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths. Nutrients. 12(4):988, doi: 10.3390/nu12040988.
Greenberg, I.M., Teens, I., Andersen, E.W., Kristensen, M., Larsen, R.E.K., Tran, T.L.L., Andersen, R. (2019). Effect of vitamin D fortified foods on bone markers and muscle strength in women of Pakistani and Danish origin living in Denmark: a randomised controlled trial. Nutr J. 18:82, doi: 10.1186/s12937-019-0504-9.
Greenberg, I.M., Teens, I., Ege, M., Christensen, T., Andersen, E.W. (2019). Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies. Eur j Nutr. 58(1); 227-32, doi: 10.1007/s00394-017-1586-9.
Hajimohammadi, M., Shab-Bidar, S., Neyestani, T.R. (2017). Consumption of vitamin D-fortified yoğurt drink increased leptin and ghrelin levels but reduced leptin to ghretin ratio in type 2 diabetes patients: a single blind randomized controlled trial. Eur J Nutr. 56(6): 2029-2036, doi: 10.1007/s00394-017-1397-z.
Hajipoor, S., Hekmatdoost, A., Rezai, M., Nacvak, S.M., Alipour, M., Eskandari, S., Mostafai, R., Sobhiyeh, M.R., Mohammadi, R., Pasdar, Y. (2021). The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A double-blind randomized-controlled trial. Food Sci Nutr. 9(1):303-312, doi: 10.1002/fsn3.1996.
Ilgaz, Ş., Yardım, N., Çimen, M.Y.B., Kanbur, N., Özmert, E.N., Satman, İ., Tavil, B., Tayfur, M., Umman, C. (2020). Türkiye’de besinlerin D vitamini, folik asit ve demir ile zenginleştirilmesi: Sağlık Bakanlığı önerileri. Turk J Public Health. 18(3):226-248.
Jamshidi, A., Cao, H., Xiao, J., Simal-Gandara, J. (2020). Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int. 137:109353, doi: 10.1016/j.foodres.2020.109353.
Jan, Y., Malik, M., Yaseen, M., Ahmad, S., Imran, M., Rasool, S., Haq, A. (2019). Vitamin D Fortification of foods in İndia: present and past scenario. J Steroid Biochem Mol Biol. 193:105417, doi: 10.1016/j.jsbmb.2019.105417.
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Küçük, S.C., Yınar, A. (2018). D Vitamini ile Zenginleştirilmiş Yoğurdun Besin Değeri ve Metabolik Etkileri. GIDA. 43(4): 549-557, doi: 10.15237/gida.GD18011.
Layana, A.G., Minnella, A.M., Garhöfer, G., Aslam, T., Holz, F.G., Leys, A., Silva, R., Delcourt, C., Souied, E., Seddon, J.M. (2017). Vitamin D and Age-Related Macular Degeneration. Nutrients. 9(10): 1120, doi: 10.3390/nu9101120.
Li, Q., Xing, B. (2016). Vitamin D3-Supplemented Yogurt Drink IMproves Insulin Resistance and Lipid Profiles in Women with Gestational Diabetes Mellitus: A Randomized Double Blinded Clinicel Trial. Ann Nutr Metab. 68(4): 285-290, doi: 10.1159/000447433.
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D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ
Yıl 2021,
Cilt: 46 Sayı: 5, 1171 - 1182, 05.08.2021
Mikro besin ögesi eksiklikleri malnütrisyona neden olan bir halk sağlığı problemidir. Bu eksiklikler sağlığı olumsuz etkileyerek morbidite ve mortalite prevalansını artırmaktadır. Yaygın görülen eksikliklerden biri D vitamini eksikliğidir. D vitamini, besinsel kaynaklarının sınırlı olması ile birlikte temel kaynağı güneş olarak kabul edilen bir vitamindir. Ancak yıl boyunca güneş alan ülkelerde de eksikliğinin görülmesi bu konuda endişeleri doğurmaktadır. Dünya Sağlık Örgütü D vitamini eksikliğini gidermek için zenginleştirmeyi kabul etmiştir. Yoğurt besin değeri yüksek ve toplumumuzda tüketimi tercih edilen fermente bir süt ürünüdür. Yoğurdun D vitamini ile zenginleştirilmesinin serum D vitamini düzeyini artırdığı gösterilmiştir. Zenginleştirilmiş yoğurt tüketiminin açlık glukoz, insülin direnci, trigliserit düzeyinde azalma ile sağlığa katkı sağladığını gösteren çalışmalar vardır.
Alavi, N., Ebrahimi, M., Akbari-Asbagh, F. (2020) The effect of vitamin D status on ovarian reserve markers in infertile women: A prospective cross-sectional study. Int J Reprod Biomed. 18(2):85-92, doi: 10.18502/ijrm.v18i2.6501.
Altuntaş, S. (2021). Yoğurdun Zenginleştirilmesinde Teknolojik ve Güncel Gelişmeler. EJOSAT. Özel sayı 22: 230-238, doi: 10.31590/ejosat.839360.
Ames, B.N., Grant, W.B., Willett, W.C. (2021). Does the High Prevalence of Vitamin D Deficiency in African Americans Contribute to Health Disparities? Nutrients. 13(2): 499, doi: 10.3390/nu13020499.
Amrein, K., Scherkl, M., Hoffmann, M., Neuwersch-Sommeregger. S., Köstenberger, M., Berisha, A.T., Martucci, G., Pilz, S., Malle, O. (2020) Vitamin D deficiency 2.0: an update on the current status worldwide. Eur J Clin Nutr. 74(11):1498-1513, doi: 10.1038/s41430-020-0558-y
Anonymous. (2009). Türk gıda kodeksi. Fermente süt ürünleri tebliği (2009/25). Tarım ve Orman Bakanlığı. 16 Şubat 2009. Sayı: 27143. Ankara.
Anonymous. (2014). Ulusal gıda kompozisyon veri tabanı TürKomp. http://www.turkomp.gov.tr/food-4. Erişim tarihi: 24.06.2021.
Anonymous. (2015). International food standards codex alimentarius. General principles for the addition of essential nutrients of foods. Adopted in 1987. Amendment:1989. Revision:2015. FAO, WHO. CAC/GL 9-1987.
Anonymous. (2015). Türkiye beslenme rehberi TÜBER T.C. Sağlık Bakanlığı Yayın No: 1031.2016. Ankara.
Anonymous. (2017). Türk gıda kodeksi gıdalara vitaminler, mineraller ve belirli diğer öğelerin eklenmesi hakkında yönetmelik. Tarım ve Orman Bakanlığı. 7 Mart 2017. Sayı: 30000. Ankara.
Anonymous. (2019). Türkiye beslenme ve sağlık araştırması (TBSA), T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü, 1132, Ankara.
Anonymous. (2019). Ulusal süt konseyi. Dünya ve Türkiye’de süt sektör istatistikleri, süt raporu.
Anonymous. (2020). Türk endokrinoloji ve metabolizma derneği. Osteoporoz ve metabolik kemik hastalıkları tanı ve tedavi kılavuzu.
Arslan Burnaz, N., Hendek Ertop, M., Karataş, Ş.M. (2018). Tıbbi ve Aromatik Bitkilerin Kullanımı ile Ekmeğin Fenolik Madde İçeriğinin Zenginleştirilmesi. GIDA. 43(2):240-249, doi: 10.15237/gida.GD17098.
Beauchet, O., Launay. C.P., Galery, K., Vilcoco, C., Dontot-Payen, F., Rousseau, B., Bencit, V., Allali, G. (2019). Effects of Vitamin D Calcium Fortified Yogurts on Gait, Cognitive Performances, and Serum 25-Hydroxyvitamin D Concentrations in Older Community-Dwelling Females: Results from the Gait, Memory, Dietary and Vitamin D (GAME-D2) Randomized Controlled Trial. Nutrients. 11(12):2880, doi: 10.3390/nu11122880.
Bonjour, J.P., Dontot-Payen, F., Rouy, E., Walrand, S., Rousseau, B. (2018). Evolution of Serum 25OHD in Response to Vitamin D3–Fortified Yogurts Consumed by Healthy Menopausal Women: A 6-Month Randomized Controlled Trial Assessing the Interactions between Doses, Baseline Vitamin D Status, and Seasonality. J Am Coll Nutr. 37(1):34-43, doi: 10.1080/07315724.2017.1355761.
Cashman, K.D. (2020). Vitamin D Deficiency: Defining, Prevalence, Causes, and Strategies of Addressing. Calcif Tissue Int. 106(1):14-29, doi: 10.1007/s00223-019-00559-4.
Cave, D.P., Abbey, K.L., Capra, S.M. (2020). Can food services in aged care homes deliver sustainable food fortification strategies? A review. Int J Food Sci Nutr. 71(3):267-275, doi: 10.1080/09637486.2019.1658722.
Chadare, F.J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T.K., Kenou, C., Honfo, S., Azokpota, P., Linnemann, A.R., Jounhouigan, G.J. (2019) Conventional and food tofood fortification: An appraisal of past practices and lessons learned. 7(9):2781-2795, doi: 10.1002/fsn3.1133.
Charoenngam, N., Holick F.M. (2020). Immunologic effects of vitamin D on human health and disease. Nutrients. 12(7); 2097. doi: 10.3390/nu12072097.
Cormick, G., Betran, A.P., Metz, F., Palacios, C., Beltran-Velazquez, F., Garcia-Casal, M.N., Pena-Rosas, J.P., Hofmeyr, G.J., Belizan, J.M. (2020). Regulatory and Policy-Related Aspects of Calcium Fortification of Foods. Implications for Implementing National Strategies of Calcium Fortification. Nutrients. 8;12(4):1022, doi: 10.3390/nu12041022.
Detzel, P., Klassen-Wigger, P. (2020). Market-Driven Food Fortification to Address Dietary Needs. World Rev Nutr Diet. 121:81-88, doi: 10.1159/000507522.
Duggal, P., Petri, J.R. WA. (2018). Does Malnutrition Have a Genetic Component?. Annu Rev Genomics Hum Genet. 19:247-262, doi: 10.1146/annurev-genom-083117-021340.
Ebadi, M., Montano-Loza, A.J. (2020). Perspective: improving vitamin D status in the management of COVID-19. Eur J Clin Nutr. doi: 10.1038/s41430-020-0661-0.
Eichler, K., Hess, S., Twerenbold, C., Sabatier, M., Meier, F., Wieser, S. (2019). Health effects of micronutrient fortified dairy products and cereal food for children and adolescents: A systematic review. PLos ONE. 14(1): e0210899, doi: 10.1371/journal.pone.0210899.
Fernandez, M.A., Marette, A. (2017). Potential Health Benefits of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties. Adv Nutr. 8(1);155S-164S, doi: 10.3945/an.115.011114.
Fernandez, M.A., Panahi, S., Daniel, N., Tremblay, A., Marette, A. (2017). Yogurt and Cardiometabolic Diseases: A Critical Review of Potential Mechanisms. Adv Nutr. 8:812–29, doi: 10.3945/an.116.013946.
Furse, S., Torres, A.G., Koulman, A. (2019). Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles. Nutrients. 11(9):2178, doi: 10.3390/nu11092178.
Garcia-Burgos, M., Moreno-Fernandez, J., Alferez, M.J.M., Diaz-Castro, J. (2020). New perspectives in fermented dairy products and their health relevance. J Funct Foods. 72;104059, doi: 10.1016/j.jff.2020.104059.
Gasparri, C., Perna, S., Spadaccini, D., Alalwan, T., Girometta, C., İnfantino, V., Rondanelli, M. (2019). Is vitamin D-fortified yogurt a value-added strategy for improving human health? A systematic review and meta-analysis of randomized trials. J Dairy Sci. 102(10):8587-8603, doi: 10.3168/jds.2018-16046.
Grant, W.B., Lahore, H., McDonnell, S.L., Baggerly, C.A., French, C.B., Aliano, J.L., Bhattoa, H.P. (2020). Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths. Nutrients. 12(4):988, doi: 10.3390/nu12040988.
Greenberg, I.M., Teens, I., Andersen, E.W., Kristensen, M., Larsen, R.E.K., Tran, T.L.L., Andersen, R. (2019). Effect of vitamin D fortified foods on bone markers and muscle strength in women of Pakistani and Danish origin living in Denmark: a randomised controlled trial. Nutr J. 18:82, doi: 10.1186/s12937-019-0504-9.
Greenberg, I.M., Teens, I., Ege, M., Christensen, T., Andersen, E.W. (2019). Modelling of adequate and safe vitamin D intake in Danish women using different fortification and supplementation scenarios to inform fortification policies. Eur j Nutr. 58(1); 227-32, doi: 10.1007/s00394-017-1586-9.
Hajimohammadi, M., Shab-Bidar, S., Neyestani, T.R. (2017). Consumption of vitamin D-fortified yoğurt drink increased leptin and ghrelin levels but reduced leptin to ghretin ratio in type 2 diabetes patients: a single blind randomized controlled trial. Eur J Nutr. 56(6): 2029-2036, doi: 10.1007/s00394-017-1397-z.
Hajipoor, S., Hekmatdoost, A., Rezai, M., Nacvak, S.M., Alipour, M., Eskandari, S., Mostafai, R., Sobhiyeh, M.R., Mohammadi, R., Pasdar, Y. (2021). The effect of yogurt co-fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25-hydroxi vitamin D in obese adult: A double-blind randomized-controlled trial. Food Sci Nutr. 9(1):303-312, doi: 10.1002/fsn3.1996.
Ilgaz, Ş., Yardım, N., Çimen, M.Y.B., Kanbur, N., Özmert, E.N., Satman, İ., Tavil, B., Tayfur, M., Umman, C. (2020). Türkiye’de besinlerin D vitamini, folik asit ve demir ile zenginleştirilmesi: Sağlık Bakanlığı önerileri. Turk J Public Health. 18(3):226-248.
Jamshidi, A., Cao, H., Xiao, J., Simal-Gandara, J. (2020). Advantages of techniques to fortify food products with the benefits of fish oil. Food Res Int. 137:109353, doi: 10.1016/j.foodres.2020.109353.
Jan, Y., Malik, M., Yaseen, M., Ahmad, S., Imran, M., Rasool, S., Haq, A. (2019). Vitamin D Fortification of foods in İndia: present and past scenario. J Steroid Biochem Mol Biol. 193:105417, doi: 10.1016/j.jsbmb.2019.105417.
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AMA
Aksu BM, Özbey F. D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. Ağustos 2021;46(5):1171-1182. doi:10.15237/gida.GD21089
Chicago
Aksu, Burcu Merve, ve Fatih Özbey. “D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 46, sy. 5 (Ağustos 2021): 1171-82. https://doi.org/10.15237/gida.GD21089.
EndNote
Aksu BM, Özbey F (01 Ağustos 2021) D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ. Gıda 46 5 1171–1182.
IEEE
B. M. Aksu ve F. Özbey, “D VİTAMİNİ İLE ZENGİNLEŞTİRİLMİŞ YOĞURT TÜKETİMİ VE SAĞLIK ÜZERİNE ETKİLERİ”, GIDA, c. 46, sy. 5, ss. 1171–1182, 2021, doi: 10.15237/gida.GD21089.