ERKAYA KOTAN, T. And HAYALOĞLU, A. A. 2024. Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis. International Dairy Journal , vol.152 .

ERKAYA KOTAN, T., & HAYALOĞLU, A. A., (2024). Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis. International Dairy Journal , vol.152.

ERKAYA KOTAN, Tuba, And ALİ ADNAN HAYALOĞLU. "Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis," International Dairy Journal , vol.152, 2024

ERKAYA KOTAN, Tuba E. And HAYALOĞLU, ALİ A. . "Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis." International Dairy Journal , vol.152, 2024

ERKAYA KOTAN, T. And HAYALOĞLU, A. A. (2024) . "Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis." International Dairy Journal , vol.152.

@article{article, author={Tuba ERKAYA KOTAN And author={ALİ ADNAN HAYALOĞLU}, title={Volatilome profile (HS-SPME/GC–MS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis}, journal={International Dairy Journal}, year=2024}