Sahin, B. Et Al. 2022. Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations. Food Bioscience , vol.47 .

Sahin, B., Hosoglu, M. I., GÜNEŞER, O., & Karagul-Yuceer, Y., (2022). Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations. Food Bioscience , vol.47.

Sahin, Busra Et Al. "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations," Food Bioscience , vol.47, 2022

Sahin, Busra Et Al. "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations." Food Bioscience , vol.47, 2022

Sahin, B. Et Al. (2022) . "Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations." Food Bioscience , vol.47.

@article{article, author={Busra Sahin Et Al. }, title={Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations}, journal={Food Bioscience}, year=2022}