Open AccessPROBİYOTİK KÜLTÜRLERLE FERMENTE KARPUZ SUYU ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA
Author(s) -
Sevim Öztürk Oruç,
İbrahim Çakır
Publication year - 2019
Publication title -
gıda
Language(s) - Uncategorized
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd19124
Subject(s) - chemistry , lactobacillus plantarum , food science , lactobacillus helveticus , antioxidant capacity , microbiology and biotechnology , fermentation , lactobacillus , lactic acid , biology , antioxidant , bacteria , biochemistry , genetics