Comparison of lactic acid bacteria diversity during the...

Food Science and Biotechnology 2017 / 2 Vol. 26; Iss. 1

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Şimşek, Ömer, Özel, Serap, Çon, Ahmet Hilmi
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Volume:
26
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-017-0024-3
Date:
February, 2017
File:
PDF, 2.22 MB
english, 2017
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