Properties of Lactic Acid Bacteria Isolated from Fermented Cereal Foods

Basit Öğe Kaydı
dc.contributor.authorSengun, Ilkin Yucel
dc.contributor.authorAtlama, Kivanc
dc.contributor.authorKilic, Gulden
dc.date.accessioned2020-12-01T12:02:39Z
dc.date.available2020-12-01T12:02:39Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpageS5en_US
dc.identifier.issn0192-0790
dc.identifier.issn1539-2031
dc.identifier.startpageS5en_US
dc.identifier.urihttps://hdl.handle.net/11454/62727
dc.identifier.volume54en_US
dc.identifier.wosWOS:000521110200019en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherLippincott Williams & Wilkinsen_US
dc.relation.ispartofJournal of Clinical Gastroenterologyen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectcerealen_US
dc.subjectprobioticen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectfermentationen_US
dc.titleProperties of Lactic Acid Bacteria Isolated from Fermented Cereal Foodsen_US
dc.typeConference Objecten_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu