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                                       Details for article 24 of 27 found articles
 
 
  The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
 
 
Title: The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
Author: Özdemir, Nilgün
Yazıcı, Gizem
Şimşek, Ömer
Özkal, Sami Gökhan
Çon, Ahmet Hilmi
Appeared in: Food bioscience
Paging: Volume 26 (2018) nr. C pages 30-37
Year: 2018
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 24 of 27 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands