AĞIRMAN, B. Et Al. 2024. The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages. Food Science and Nutrition .

AĞIRMAN, B., Yildiz, I., POLAT, S., & ERTEN, H., (2024). The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages. Food Science and Nutrition .

AĞIRMAN, BİLAL Et Al. "The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages," Food Science and Nutrition , 2024

AĞIRMAN, BİLAL Et Al. "The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages." Food Science and Nutrition , 2024

AĞIRMAN, B. Et Al. (2024) . "The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages." Food Science and Nutrition .

@article{article, author={BİLAL AĞIRMAN Et Al. }, title={The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages}, journal={Food Science and Nutrition}, year=2024}