K. Uruc Et Al. , "An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82, 2022
Uruc, K. Et Al. 2022. An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82 .
Uruc, K., Tekin, A., Sahingil, D., & Hayaloglu, A. A., (2022). An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82.
Uruc, K. Et Al. "An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82, 2022
Uruc, K. Et Al. "An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82, 2022
Uruc, K. Et Al. (2022) . "An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.82.
@article{article, author={K. Uruc Et Al. }, title={An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2022}