Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing.

Ayanoğlu E., Tavşanlı H., Cibik R.

Food science & nutrition, vol.14, no.2, 2026 (SCI-Expanded, Scopus)

• Publication Type: Article / Article
• Volume: 14 Issue: 2
• Publication Date: 2026
• Doi Number: 10.1002/fsn3.71489
• Journal Name: Food science & nutrition
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Greenfile
• Bursa Uludag University Affiliated: No