Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)
Crossref DOI link: https://doi.org/10.1007/s42770-020-00262-9
Published Online: 2020-04-27
Published Print: 2020-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kamiloğlu, Aybike
Kaban, Güzin
Kaya, Mükerrem
Text and Data Mining valid from 2020-04-27
Version of Record valid from 2020-04-27
Article History
Received: 30 December 2019
Accepted: 11 March 2020
First Online: 27 April 2020