BUDAK, Ş. Et Al. 2023. Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese. Acta Alimentaria , vol.52, no.3 , 469-479.

BUDAK, Ş., Arkadaş, M., Ylldlrlm, Z., & AVŞAR, Y. K., (2023). Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese. Acta Alimentaria , vol.52, no.3, 469-479.

BUDAK, ŞEBNEM Et Al. "Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese," Acta Alimentaria , vol.52, no.3, 469-479, 2023

BUDAK, ŞEBNEM Et Al. "Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese." Acta Alimentaria , vol.52, no.3, pp.469-479, 2023

BUDAK, Ş. Et Al. (2023) . "Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese." Acta Alimentaria , vol.52, no.3, pp.469-479.

@article{article, author={ŞEBNEM BUDAK Et Al. }, title={Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese}, journal={Acta Alimentaria}, year=2023, pages={469-479} }