Hakan Tavşanlı

University of Turku

Papers (1)

• 2026
  Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing.10.1002/fsn3.71489