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The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese

Crossref DOI link: https://doi.org/10.1007/s42770-023-01098-9

Published Online: 2023-08-25

Published Print: 2023-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Macit, Emine https://orcid.org/0000-0001-6734-1633
Yücel, Nur

Dertli, Enes
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Text and Data Mining valid from 2023-08-25

Version of Record valid from 2023-08-25
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Article History

Received: 31 March 2023

Accepted: 9 August 2023

First Online: 25 August 2023

Declarations

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: Written informed consent for publication was obtained from all participants.

: The authors declare no competing interests.

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