Open AccessDÖRT FARKLI POTANSİYEL PROBİYOTİK KÜLTÜR KULLANILARAK ÜRETİLEN TÜRK TİPİ SARIMSAK TURŞULARININ BAZI ÖZELLİKLERİ
Author(s) -
Duygu Alp,
Hakan Kuleaşan
Publication year - 2022
Publication title -
gida / the journal of food
Language(s) - Uncategorized
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd22038
Subject(s) - fermentation , food science , probiotic , chemistry , biology , bacteria , genetics
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