Tefon Öztürk, B. E. Et Al. 2023. Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.61, no.1 , 1-28.

Tefon Öztürk, B. E., Eroğlu, B., Delik, E., Çiçek, M., & Çiçek, E., (2023). Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.61, no.1, 1-28.

Tefon Öztürk, BURCU Et Al. "Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation," FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.61, no.1, 1-28, 2023

Tefon Öztürk, BURCU E. Et Al. "Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.61, no.1, pp.1-28, 2023

Tefon Öztürk, B. E. Et Al. (2023) . "Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.61, no.1, pp.1-28.

@article{article, author={BURCU EMİNE TEFON ÖZTÜRK Et Al. }, title={Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation}, journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY}, year=2023, pages={1-28} }