Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese

dc.date.accessioned	2023-03-06T07:32:04Z
dc.date.available	2023-03-06T07:32:04Z
dc.date.issued	2022
dc.identifier.citation	Curr Res Food Sci. 2022 Jun 14;5:1009-1016. doi: 10.1016/j.crfs.2022.05.017. eCollection 2022.
dc.identifier.uri	https://hdl.handle.net/20.500.12619/100146
dc.relation.isversionof	10.1016/j.crfs.2022.05.017
dc.relation.isversionof	10.1016/j.crfs.2022.05.017
dc.title	Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese
dc.relation.journal	Curr Res Food Sci
dc.identifier.doi	10.1016/j.crfs.2022.05.017
dc.contributor.author	Sıçramaz H
dc.contributor.author	Sıçramaz H
dc.contributor.author	Güven OT
dc.contributor.author	Can A
dc.contributor.author	Ayar A
dc.contributor.author	Gül Y.