Demirci, 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 , vol.138 .

Demirci, T., Akin, N., Sözeri Atik, D., Rabia Özkan, E., 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 , vol.138.

Demirci, 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 , vol.138, 2021

Demirci, 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 , vol.138, 2021

Demirci, 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 , vol.138.

@article{article, author={Talha Demirci 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}, year=2021}