Kocak, A. Et Al. 2020. Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.123 .

Kocak, A., ŞANLI, T., ANLI, E. A. , & HAYALOĞLU, A. A. , (2020). Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.123.

Kocak, Ali Et Al. "Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.123, 2020

Kocak, Ali Et Al. "Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.123, 2020

Kocak, A. Et Al. (2020) . "Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.123.

@article{article, author={Ali Kocak Et Al. }, title={Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}