N. Ozdemir Et Al. , "The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation," FOOD BIOSCIENCE , vol.26, pp.30-37, 2018
Ozdemir, N. Et Al. 2018. The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. FOOD BIOSCIENCE , vol.26 , 30-37.
Ozdemir, N., Yazici, G., Simsek, Ö., Ozkal, S. G., & Con, A. H., (2018). The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. FOOD BIOSCIENCE , vol.26, 30-37.
Ozdemir, Nilgun Et Al. "The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation," FOOD BIOSCIENCE , vol.26, 30-37, 2018
Ozdemir, Nilgun Et Al. "The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation." FOOD BIOSCIENCE , vol.26, pp.30-37, 2018
Ozdemir, N. Et Al. (2018) . "The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation." FOOD BIOSCIENCE , vol.26, pp.30-37.
@article{article, author={Nilgun Ozdemir Et Al. }, title={The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation}, journal={FOOD BIOSCIENCE}, year=2018, pages={30-37} }