Assessment of bacterial and fungal profiles in fermented sucuk production using high-throughput sequencing: influence of ripening conditions and starter culture addition.
- DOI
- 10.1002/jsfa.70390
- Published
- 2026 Mar 30
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70390,
title = {Assessment of bacterial and fungal profiles in fermented sucuk production using high-throughput sequencing: influence of ripening conditions and starter culture addition.},
author = {Babaoğlu AS and Demirci T and Karakaya M and Unal K},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70390},
url = {https://doi.org/10.1002/jsfa.70390}
}RIS
TY - JOUR TI - Assessment of bacterial and fungal profiles in fermented sucuk production using high-throughput sequencing: influence of ripening conditions and starter culture addition. AU - Babaoğlu AS AU - Demirci T AU - Karakaya M AU - Unal K PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70390 UR - https://doi.org/10.1002/jsfa.70390 ER -
APA
AS, B., T, D., M, K., & K, U. (2026). Assessment of bacterial and fungal profiles in fermented sucuk production using high-throughput sequencing: influence of ripening conditions and starter culture addition.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70390
Source records
- pubmed · retrieved 2026-09-26T13:42:25.022Z