Demirci, S. Et Al. 2021. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. European Food Research and Technology , vol.247, no.8 , 2097-2108.

Demirci, S., Öztürk, H. İ., Atik, D. S., Koçak, C., Demirci, T., & Akın, N., (2021). Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. European Food Research and Technology , vol.247, no.8, 2097-2108.

Demirci, Sümeyye Et Al. "Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening," European Food Research and Technology , vol.247, no.8, 2097-2108, 2021

Demirci, Sümeyye Et Al. "Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening." European Food Research and Technology , vol.247, no.8, pp.2097-2108, 2021

Demirci, S. Et Al. (2021) . "Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening." European Food Research and Technology , vol.247, no.8, pp.2097-2108.

@article{article, author={Sümeyye Demirci Et Al. }, title={Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening}, journal={European Food Research and Technology}, year=2021, pages={2097-2108} }