B. Sahin Et Al. , "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations," FOOD BIOSCIENCE , vol.47, 2022
Sahin, B. Et Al. 2022. Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations. FOOD BIOSCIENCE , vol.47 .
Sahin, B., İŞLETEN HOŞOĞLU, M., GÜNEŞER, O., & Karagul-Yuceer, Y., (2022). Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations. FOOD BIOSCIENCE , vol.47.
Sahin, Busra Et Al. "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations," FOOD BIOSCIENCE , vol.47, 2022
Sahin, Busra Et Al. "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations." FOOD BIOSCIENCE , vol.47, 2022
Sahin, B. Et Al. (2022) . "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations." FOOD BIOSCIENCE , vol.47.
@article{article, author={Busra Sahin Et Al. }, title={Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations}, journal={FOOD BIOSCIENCE}, year=2022}