Akarca, G. Et Al. 2022. The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.7 .

Akarca, G., Özkan, M., & Özcan, T., (2022). The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.7.

Akarca, Gökhan, Mehmet Özkan, And TÜLAY ÖZCAN. "The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.7, 2022

Akarca, Gökhan Et Al. "The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.7, 2022

Akarca, G. Özkan, M. And Özcan, T. (2022) . "The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.46, no.7.

@article{article, author={Gökhan Akarca Et Al. }, title={The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2022}