Çelebi Uzkuç, N. M. Et Al. 2023. Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages. Ciencia e Tecnica Vitivinicola , vol.38, no.2 , 152-166.

Çelebi Uzkuç, N. M., Ay, M., & Kırca-Toklucu, A., (2023). Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages. Ciencia e Tecnica Vitivinicola , vol.38, no.2, 152-166.

Çelebi Uzkuç, NESRİN, MUSTAFA AY, And AYŞEGÜL KIRCA TOKLUCU. "Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages," Ciencia e Tecnica Vitivinicola , vol.38, no.2, 152-166, 2023

Çelebi Uzkuç, NESRİN M. Et Al. "Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages." Ciencia e Tecnica Vitivinicola , vol.38, no.2, pp.152-166, 2023

Çelebi Uzkuç, N. M. Ay, M. And Kırca-Toklucu, A. (2023) . "Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages." Ciencia e Tecnica Vitivinicola , vol.38, no.2, pp.152-166.

@article{article, author={NESRİN MERVE ÇELEBİ UZKUÇ Et Al. }, title={Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages}, journal={Ciencia e Tecnica Vitivinicola}, year=2023, pages={152-166} }