MACİT, 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.3 , 2227-2241.

MACİT, E., Yücel, N., & DERTLİ, 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.3, 2227-2241.

MACİT, Emine, Nur Yücel, And Enes DERTLİ. "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.3, 2227-2241, 2023

MACİT, 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.3, pp.2227-2241, 2023

MACİT, E. Yücel, N. And DERTLİ, 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.3, pp.2227-2241.

@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={2227-2241} }