WoS
🏆 JCR Q1 · JIF 4
YÖKSİS Eşleşti
2026 Article 1. Yazar
Assessment of bacterial and fungal profiles in fermented sucuk production using high-throughput sequencing: influence of ripening conditions and starter culture addition
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
Cilt 106, s. 2772-2785
·
ISSN 0022-5142
WoS
🏆 JCR Q2 · JIF 4,9
YÖKSİS Eşleşti
2026 Article 1. Yazar
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota
FOOD SCIENCE OF ANIMAL RESOURCES
·
Cilt 46
·
ISSN 2636-0772