GANIYUSUFOGLU, Eda; AYTOP, Yesim; GEZGINC, Yekta. The determination of fermented food awareness and the effect of the COVID-19 pandemic period on fermented food consumption in Türkiye. Progress in Nutrition, [S. l.], v. 24, n. 4, p. e2022110, 2022. DOI: 10.23751/pn.v24i4.13262. Disponível em: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/13262.. Acesso em: 17 aug. 2024.