Work

Microbial communities involved in Kaşar cheese ripening

Year: 2014

Type: article

Source: Food Microbiology

DOI: 10.1016/j.fm.2014.10.002

Authors: Oğuz Aydemir, Henning Harth, Stefan Weckx, Muhammet Dervişoğlu, Luc De Vuyst

Institutions: Çankırı Karatekin University, Vrije Universiteit Brussel, Ondokuz Mayıs University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Fonds Wetenschappelijk Onderzoek, Vrije Universiteit Brussel, Yükseköğretim Kurulu

OpenAlex ID: W2016142273

FWCI: 3.175

Cites: 60

Cited by: 28

Related to: 10