Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product | AVESİS

Yıldız Teknik Üniversitesi Akademik Veri Yönetim Sistemi

Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product

Atıf İçin Kopyala

Sert D., Mercan E., Dertli E.

LWT - Food Science and Technology, cilt.78, ss.70-76, 2017 (SCI İndekslerine Giren Dergi)

Cilt numarası: 78
Basım Tarihi: 2017
Doi Numarası: 10.1016/j.lwt.2016.12.023
Dergi Adı: LWT - Food Science and Technology
Sayfa Sayıları: ss.70-76