Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale
Crossref DOI link: https://doi.org/10.1007/s10068-017-0024-3
Published Online: 2017-02-28
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Şimşek, Ömer
Özel, Serap
Çon, Ahmet Hilmi
License valid from 2017-02-01