Kurt, H. Et Al. 2023. Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina. Food Chemistry , vol.400 .

Kurt, H., Isleten Hosoglu, M., GÜNEŞER, O., & Karagul-Yuceer, Y., (2023). Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina. Food Chemistry , vol.400.

Kurt, Habibe Et Al. "Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina," Food Chemistry , vol.400, 2023

Kurt, Habibe Et Al. "Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina." Food Chemistry , vol.400, 2023

Kurt, H. Et Al. (2023) . "Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina." Food Chemistry , vol.400.

@article{article, author={Habibe Kurt Et Al. }, title={Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina}, journal={Food Chemistry}, year=2023}