Keser, G. And ÖZCAN, T. 2025. Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses. Food Microbiology , vol.128 .

Keser, G., & ÖZCAN, T., (2025). Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses. Food Microbiology , vol.128.

Keser, Gokce, And TÜLAY ÖZCAN. "Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses," Food Microbiology , vol.128, 2025

Keser, Gokce And ÖZCAN, TÜLAY. "Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses." Food Microbiology , vol.128, 2025

Keser, G. And ÖZCAN, T. (2025) . "Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses." Food Microbiology , vol.128.

@article{article, author={Gokce Keser And author={TÜLAY ÖZCAN}, title={Cross-over fermentation dynamics and proteomic properties of acid gels with indigenous Lactobacillus spp. isolated from cheeses}, journal={Food Microbiology}, year=2025}