E. Macit Et Al. , "The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese," BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.54, no.2, pp.1-15, 2023
Macit, E. Et Al. 2023. The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese. BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.54, no.2 , 1-15.
Macit, E., Yücel, N., & Dertli, E., (2023). The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese. BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.54, no.2, 1-15.
Macit, Emine, Nur Yücel, And Enes Dertli. "The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese," BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.54, no.2, 1-15, 2023
Macit, Emine Et Al. "The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese." BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.54, no.2, pp.1-15, 2023
Macit, E. Yücel, N. And Dertli, E. (2023) . "The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese." BRAZILIAN JOURNAL OF MICROBIOLOGY , vol.54, no.2, pp.1-15.
@article{article, author={Emine MACİT Et Al. }, title={The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese}, journal={BRAZILIAN JOURNAL OF MICROBIOLOGY}, year=2023, pages={1-15} }