Simsek, Ö. Et Al. 2017. Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. FOOD SCIENCE AND BIOTECHNOLOGY , vol.26, no.1 , 181-187.

Simsek, Ö., Ozel, S., & Con, A. H., (2017). Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. FOOD SCIENCE AND BIOTECHNOLOGY , vol.26, no.1, 181-187.

Simsek, Ömer, Serap Ozel, And Ahmet Hilmi Con. "Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale," FOOD SCIENCE AND BIOTECHNOLOGY , vol.26, no.1, 181-187, 2017

Simsek, Ömer Et Al. "Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale." FOOD SCIENCE AND BIOTECHNOLOGY , vol.26, no.1, pp.181-187, 2017

Simsek, Ö. Ozel, S. And Con, A. H. (2017) . "Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale." FOOD SCIENCE AND BIOTECHNOLOGY , vol.26, no.1, pp.181-187.

@article{article, author={Ömer ŞİMŞEK Et Al. }, title={Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2017, pages={181-187} }