Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk)
Crossref DOI link: https://doi.org/10.1007/s42770-022-00708-2
Published Online: 2022-02-16
Published Print: 2022-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kamiloğlu, Aybike
Text and Data Mining valid from 2022-02-16
Version of Record valid from 2022-02-16
Article History
Received: 4 February 2021
Accepted: 3 February 2022
First Online: 16 February 2022