Open AccessEffect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss
Author(s) -
Mehmet Çelebi,
Bedia Şimşek,
Melike Özkan,
Onur Acar,
Elvan Özer
Publication year - 2019
Publication title -
ukrainian journal of food science
Language(s) - English
Resource type - Journals
eISSN - 2409-4951
pISSN - 2310-1008
DOI - 10.24263/2310-1008-2019-7-2-7
Subject(s) - yeast , chemistry , food science , biochemistry