Kabakci, S. A. Et Al. 2022. Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.6 , 2563-2574.

Kabakci, S. A., Turkyilmaz, M., & ÖZKAN, M., (2022). Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.6, 2563-2574.

Kabakci, Sumeyye, MELTEM TÜRKYILMAZ, And MEHMET ÖZKAN. "Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.6, 2563-2574, 2022

Kabakci, Sumeyye A. Et Al. "Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.6, pp.2563-2574, 2022

Kabakci, S. A. Turkyilmaz, M. And ÖZKAN, M. (2022) . "Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.6, pp.2563-2574.

@article{article, author={Sumeyye Alagoz Kabakci Et Al. }, title={Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2022, pages={2563-2574} }