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.
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: Yes