Benzoic acid formation and its relationship with microbial properties in traditional Turkish cheese varieties

Publication date: June 2021Source: Food Bioscience, Volume 41Author(s): Oktay Yerlikaya, Leyla Gucer, Ecem Akan, Saban Meric, Emel Aydin, Ozer Kinik
Source: Food Bioscience - Category: Food Science Source Type: research