The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation

Published 2018 View Full Article

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Title
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
Authors
Keywords
-
Journal
Food Bioscience
Volume 26, Issue -, Pages 30-37
Publisher
Elsevier BV
Online
2018-09-20
DOI
10.1016/j.fbio.2018.09.004

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