Kaya, M.; Sayın, B.; Topçu, K.Ç.; Karadayı, M.; Kamiloğlu, A.; Güllüce, M.; Kaban, G.
Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures. Foods 2025, 14, 3495.
https://doi.org/10.3390/foods14203495
AMA Style
Kaya M, Sayın B, Topçu KÇ, Karadayı M, Kamiloğlu A, Güllüce M, Kaban G.
Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures. Foods. 2025; 14(20):3495.
https://doi.org/10.3390/foods14203495
Chicago/Turabian Style
Kaya, Mükerrem, Bilge Sayın, Kübra Çinar Topçu, Mehmet Karadayı, Aybike Kamiloğlu, Medine Güllüce, and Güzin Kaban.
2025. "Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures" Foods 14, no. 20: 3495.
https://doi.org/10.3390/foods14203495
APA Style
Kaya, M., Sayın, B., Topçu, K. Ç., Karadayı, M., Kamiloğlu, A., Güllüce, M., & Kaban, G.
(2025). Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures. Foods, 14(20), 3495.
https://doi.org/10.3390/foods14203495
