AKMAN, P. K. Et Al. 2025. Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties. Journal of Food Science , vol.90, no.9 .

AKMAN, P. K., Ozkaya, G. U., Duskun, B., Kutlu, G., TÖRNÜK, F., DURAK, M. Z., ... Yetim, H.(2025). Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties. Journal of Food Science , vol.90, no.9.

AKMAN, Perihan Et Al. "Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties," Journal of Food Science , vol.90, no.9, 2025

AKMAN, Perihan K. Et Al. "Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties." Journal of Food Science , vol.90, no.9, 2025

AKMAN, P. K. Et Al. (2025) . "Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties." Journal of Food Science , vol.90, no.9.

@article{article, author={Perihan Kübra AKMAN Et Al. }, title={Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties}, journal={Journal of Food Science}, year=2025}