Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk).

Kamiloğlu A

DOI: 10.1007/s42770-022-00708-2
Published: 2022 Jun
Container: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s42770-022-00708-2,
  title = {Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk).},
  author = {Kamiloğlu A},
  year = {2022},
  journal = {Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]},
  doi = {10.1007/s42770-022-00708-2},
  url = {https://doi.org/10.1007/s42770-022-00708-2}
}

RIS

TY  - JOUR
TI  - Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk).
AU  - Kamiloğlu A
PY  - 2022
JO  - Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
DO  - 10.1007/s42770-022-00708-2
UR  - https://doi.org/10.1007/s42770-022-00708-2
ER  -

APA

A, K. (2022). Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk).. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]. https://doi.org/10.1007/s42770-022-00708-2

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pubmed · retrieved 2026-09-25T05:06:09.755Z