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.

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Ayanoğlu E., Tavşanlı H., Cibik R.

Food science & nutrition, cilt.14, sa.2, 2026 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 14 Sayı: 2
• Basım Tarihi: 2026
• Doi Numarası: 10.1002/fsn3.71489
• Dergi Adı: Food science & nutrition
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Greenfile
• Bursa Uludağ Üniversitesi Adresli: Evet