Yayın:
Inhibitory and stimulatory effects of cumin, oregano and their essential oils on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides

Sadeleştirilmiş öğe sayfası
dc.contributor.authorKıvanç, Merih
dc.contributor.authorAttilâ Akgül
dc.contributor.authorAyten Doǧan
dc.contributor.orcid0000-0002-8647-3428
dc.date.accessioned2025-11-13T09:52:41Z
dc.date.issued1991-05-01
dc.identifier.doihttps://doi.org/10.1016/0168-1605(91)90140-k
dc.identifier.endpage85
dc.identifier.issn0168-1605
dc.identifier.issue1
dc.identifier.openalexW1974606239
dc.identifier.startpage81
dc.identifier.urihttps://hdl.handle.net/11421/2465
dc.identifier.urihttps://doi.org/10.1016/0168-1605(91)90140-k
dc.identifier.volume13
dc.language.isoen
dc.relation.ispartofInternational Journal of Food Microbiology
dc.rightsrestrictedAccess
dc.subjectLeuconostoc mesenteroides
dc.subjectLactobacillus plantarum
dc.subjectFood science
dc.subjectLeuconostoc
dc.subjectLactic acid
dc.subjectLactobacillus
dc.subjectEssential oil
dc.subjectBiology
dc.subjectChemistry
dc.subjectBacteria
dc.subjectBiochemistry
dc.subjectFermentation
dc.titleInhibitory and stimulatory effects of cumin, oregano and their essential oils on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5088190133

Dosyalar

Koleksiyonlar

Publications