Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.

Biçakci G, Sarica E

DOI: 10.1002/fsn3.72185
Published: 2026 Aug
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72185,
  title = {Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.},
  author = {Biçakci G and Sarica E},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72185},
  url = {https://doi.org/10.1002/fsn3.72185}
}

RIS

TY  - JOUR
TI  - Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.
AU  - Biçakci G
AU  - Sarica E
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72185
UR  - https://doi.org/10.1002/fsn3.72185
ER  -

APA

G, B., & E, S. (2026). Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.. Food science & nutrition. https://doi.org/10.1002/fsn3.72185

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pubmed · retrieved 2026-09-25T05:25:34.904Z