Tefon Öztürk, B. E. Et Al. 2023. Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation. Food Technology and Biotechnology , vol.61, no.1 , 127-137.

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, 127-137.

Tefon Öztürk, BURCU Et Al. "Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation," Food Technology and Biotechnology , vol.61, no.1, 127-137, 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.127-137, 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.127-137.

@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={127-137} }