Mehri, D. Et Al. 2021. Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation. FERMENTATION-BASEL , vol.7, no.2 .

Mehri, D., PERENDECİ, N. A., & GÖKSUNGUR, M. Y., (2021). Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation. FERMENTATION-BASEL , vol.7, no.2.

Mehri, Dilara, NURİYE ALTINAY PERENDECİ, And MEHMET YEKTA GÖKSUNGUR. "Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation," FERMENTATION-BASEL , vol.7, no.2, 2021

Mehri, Dilara Et Al. "Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation." FERMENTATION-BASEL , vol.7, no.2, 2021

Mehri, D. PERENDECİ, N. A. And GÖKSUNGUR, M. Y. (2021) . "Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation." FERMENTATION-BASEL , vol.7, no.2.

@article{article, author={Dilara Mehri Et Al. }, title={Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation}, journal={FERMENTATION-BASEL}, year=2021}