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Enhancing the physicochemical, microbiological, sensory, and functional properties of reduced-lactose probiotic fermented milk beverages via paraprobiotic supplementation

Crossref DOI link: https://doi.org/10.1007/s00217-026-05151-3

Published Online: 2026-05-20

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kaan, Işıl

Ergin Zeren, Firuze

Küçükçetin, Ahmet
Funding

Funding for this research was provided by:

Akdeniz University
License Information

Text and Data Mining valid from 2026-05-20

Version of Record valid from 2026-05-20
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Article History

Received: 11 February 2026

Revised: 7 April 2026

Accepted: 29 April 2026

First Online: 20 May 2026

Declarations

:

: The authors declare no competing interests.

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