S. Ö. Dinç Et Al. , "Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , no.59, pp.6473-6490, 2024
Dinç, S. Ö. Et Al. 2024. Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , no.59 , 6473-6490.
Dinç, S. Ö., Çolakoğlu, F., Künili, İ. E., & Ormancı, H. B., (2024). Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , no.59, 6473-6490.
Dinç, SELİN Et Al. "Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , no.59, 6473-6490, 2024
Dinç, SELİN Ö. Et Al. "Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , no.59, pp.6473-6490, 2024
Dinç, S. Ö. Et Al. (2024) . "Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , no.59, pp.6473-6490.
@article{article, author={SELİN ÖZGE DİNÇ Et Al. }, title={Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2024, pages={6473-6490} }