Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

Hümeyra Ispirli, Fatmanur Demirbaş, Mustafa O. Yüzer, Enes Dertli*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

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Food Science