Akansel, B.; Yılmaz Oral, Z.F.; Sallan, S.; Kaban, G.; Kaya, M.
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods 2023, 12, 1545.
https://doi.org/10.3390/foods12071545
AMA Style
Akansel B, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M.
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods. 2023; 12(7):1545.
https://doi.org/10.3390/foods12071545
Chicago/Turabian Style
Akansel, Begüm, Zeynep Feyza Yılmaz Oral, Selen Sallan, Güzin Kaban, and Mükerrem Kaya.
2023. "Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage" Foods 12, no. 7: 1545.
https://doi.org/10.3390/foods12071545
APA Style
Akansel, B., Yılmaz Oral, Z. F., Sallan, S., Kaban, G., & Kaya, M.
(2023). Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods, 12(7), 1545.
https://doi.org/10.3390/foods12071545