T. DEMİRCİ Et Al. , "Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138, 2021
DEMİRCİ, T. Et Al. 2021. Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138 .
DEMİRCİ, T., AKIN, N., Atik, D. S., Ozkan, E. R., DERTLİ, E., & AKYOL, İ., (2021). Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138.
DEMİRCİ, TALHA Et Al. "Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138, 2021
DEMİRCİ, TALHA Et Al. "Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138, 2021
DEMİRCİ, T. Et Al. (2021) . "Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138.
@article{article, author={TALHA DEMİRCİ Et Al. }, title={Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}