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Nur Çebi
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Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey
Authors: Furkan Demirgül , Nur Çebi , Hamza Göktaş , Ömer Şimşek , Osman Sağdıç
Published: 2025 , Akademik Gıda
DOI: 10.24323/akademik-gida.1852497
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Akademik Gıda
Akademik Gıda

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Avrupa Bilim ve Teknoloji Dergisi
Avrupa Bilim ve Teknoloji Dergisi
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