BULAT, T. And TOPCU, A. 2021. Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties. LWT , vol.144 .

BULAT, T., & TOPCU, A., (2021). Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties. LWT , vol.144.

BULAT, TUĞBA, And ALİ TOPCU. "Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties," LWT , vol.144, 2021

BULAT, TUĞBA And TOPCU, ALİ. "Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties." LWT , vol.144, 2021

BULAT, T. And TOPCU, A. (2021) . "Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties." LWT , vol.144.

@article{article, author={TUĞBA BULAT And author={ALİ TOPCU}, title={Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties}, journal={LWT}, year=2021}