WoS
🏆 JCR Q1 · JIF 7,1
YÖKSİS Eşleşti
2021 Article 1. Yazar
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
LWT-FOOD SCIENCE AND TECHNOLOGY
·
Cilt 138
·
ISSN 0023-6438
Doç. Dr. TALHA DEMİRCİ
· 6 yazar