Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut
Atıf İçin Kopyala
Ispirli H., Dertli E.
International Journal of Food Properties, cilt.20, 2018 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
20
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Basım Tarihi:
2018
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Doi Numarası:
10.1080/10942912.2017.1372473
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Dergi Adı:
International Journal of Food Properties
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Anahtar Kelimeler:
Exopolysaccharides (EPS), L. fermentum, Koumiss, Kurut, antimicrobial activity, FERMENTED YAK MILK, LACTOBACILLUS-FERMENTUM, EXOPOLYSACCHARIDE, STRAINS, GENES, IDENTIFICATION, PURIFICATION, SOURDOUGH, PRODUCTS, QINGHAI
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Yıldız Teknik Üniversitesi Adresli:
Evet