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 & nutrition , vol.12, no.9 , 6595-6611.

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 & nutrition , vol.12, no.9, 6595-6611.

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 & nutrition , vol.12, no.9, 6595-6611, 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 & nutrition , vol.12, no.9, pp.6595-6611, 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 & nutrition , vol.12, no.9, pp.6595-6611.

@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 & nutrition}, year=2024, pages={6595-6611} }