The effect of lactic acid bacteria and yeast usage on aroma...

Food Bioscience 2018 / 12 Vol. 26

The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Özdemir, Nilgün, Yazıcı, Gizem, Şimşek, Ömer, Özkal, Sami Gökhan, Çon, Ahmet Hilmi
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Volume:
26
Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2018.09.004
Date:
December, 2018
File:
PDF, 1.21 MB
english, 2018
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