Functional traits, safety assessment, and in situ storage stability of probiotic candidate lactic acid bacteria from traditional Beyaz cheese

Zenodo (CERN European Organization for Nuclear Research) 2026 Open access

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Authors: Hacer Meral Aktaş
DOI: 10.5281/zenodo.18399185
Cited by: 0

Fields of Study & Subjects

Probiotics and Fermented Foods Food Quality and Safety Studies Food and Agricultural Sciences

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
28 January 2026