Y. Gezginc Et Al. , "Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC," JOURNAL OF DAIRY SCIENCE , vol.98, no.3, pp.1426-1434, 2015
Gezginc, Y. Et Al. 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. JOURNAL OF DAIRY SCIENCE , vol.98, no.3 , 1426-1434.
Gezginc, Y., Topcal, F., Comertpay, S., & Akyol, İ., (2015). Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. JOURNAL OF DAIRY SCIENCE , vol.98, no.3, 1426-1434.
Gezginc, Y. Et Al. "Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC," JOURNAL OF DAIRY SCIENCE , vol.98, no.3, 1426-1434, 2015
Gezginc, Y. Et Al. "Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC." JOURNAL OF DAIRY SCIENCE , vol.98, no.3, pp.1426-1434, 2015
Gezginc, Y. Et Al. (2015) . "Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC." JOURNAL OF DAIRY SCIENCE , vol.98, no.3, pp.1426-1434.
@article{article, author={Y. Gezginc Et Al. }, title={Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC}, journal={JOURNAL OF DAIRY SCIENCE}, year=2015, pages={1426-1434} }