Ağagündüz, D.; Yılmaz, B.; Koçak, T.; Altıntaş Başar, H.B.; Rocha, J.M.; Özoğul, F.
Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues. Foods 2022, 11, 3074.
https://doi.org/10.3390/foods11193074
AMA Style
Ağagündüz D, Yılmaz B, Koçak T, Altıntaş Başar HB, Rocha JM, Özoğul F.
Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues. Foods. 2022; 11(19):3074.
https://doi.org/10.3390/foods11193074
Chicago/Turabian Style
Ağagündüz, Duygu, Birsen Yılmaz, Tevfik Koçak, Hilal Betül Altıntaş Başar, João Miguel Rocha, and Fatih Özoğul.
2022. "Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues" Foods 11, no. 19: 3074.
https://doi.org/10.3390/foods11193074
APA Style
Ağagündüz, D., Yılmaz, B., Koçak, T., Altıntaş Başar, H. B., Rocha, J. M., & Özoğul, F.
(2022). Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues. Foods, 11(19), 3074.
https://doi.org/10.3390/foods11193074