Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.
Şimşek, Ömer
Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. [electronic resource] - Food science and biotechnology 2017 - 181-187 p. digital
Publication Type: Journal Article
2092-6456
10.1007/s10068-017-0024-3 doi
Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. [electronic resource] - Food science and biotechnology 2017 - 181-187 p. digital
Publication Type: Journal Article
2092-6456
10.1007/s10068-017-0024-3 doi