Sistemde güncelleme ve geliştirme çalışmaları devam etmektedir

Regional variation in bacterial and fungal community composition of traditional Turkish mold-ripened cheeses

KIRIKKALE UNIVERSITY Career
Staff Login Login

Publication

Regional variation in bacterial and fungal community composition of traditional Turkish mold-ripened cheeses

01 Ocak 2026 Makale Google Scholar
Authors
DOÇENT GİZEM ÇUFAOĞLU

Atıf kopyala

D. G. ÇUFAOĞLU (2026). Regional variation in bacterial and fungal community composition of traditional Turkish mold-ripened cheeses. *International Dairy Journal, 106718, 2026*.

Yayın bilgileri

Dergi International Dairy Journal, 106718, 2026
Veri tabanı Google Scholar
Kaynak GoogleScholar
Yayına Git

Atıf verisi 15 Kasım 2026 tarihinde güncellendi.

G Cufaoglu, DA Gundog, C Gungor, K Koskeroglu, S Al, N Ertas Onmaz | International Dairy Journal, 106718, 2026

Citations by source

Kaynak Atıf
Google Scholar 0
Etkin 0

Yayın metrikleri (GS / WoS / Scopus)

0 Google Scholar Atıf
AI Assistant
Online