WoS
🏆 JCR Q3 · JIF 1,6
YÖKSİS Eşleşti
2021 Article 1. Yazar
Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria
MLJEKARSTVO
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Cilt 71, s. 112-123
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ISSN 0026-704X
Doç. Dr. YUSUF BİÇER
· 2 yazar
WoS
YÖKSİS Eşleşti
2021 Article 1. Yazar
Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region
JOURNAL OF DAIRY RESEARCH
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Cilt 88, s. 445-451
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ISSN 0022-0299