Güngör, E. Et Al. 2022. Nutritional composition of fermented sour cherry kernel using Bacillus subtilis in solid-state fermentation. IV. Balkan Agricultural Congress , (Edirne, Turkey), 58.

Güngör, E., Özlü, Ş., Altop, A., & Erener, G., (2022). Nutritional composition of fermented sour cherry kernel using Bacillus subtilis in solid-state fermentation . IV. Balkan Agricultural Congress (pp.58). Edirne, Turkey

Güngör, Emrah Et Al. "Nutritional composition of fermented sour cherry kernel using Bacillus subtilis in solid-state fermentation," IV. Balkan Agricultural Congress, Edirne, Turkey, 2022

Güngör, Emrah Et Al. "Nutritional composition of fermented sour cherry kernel using Bacillus subtilis in solid-state fermentation." IV. Balkan Agricultural Congress , Edirne, Turkey, pp.58, 2022

Güngör, E. Et Al. (2022) . "Nutritional composition of fermented sour cherry kernel using Bacillus subtilis in solid-state fermentation." IV. Balkan Agricultural Congress , Edirne, Turkey, p.58.

@conferencepaper{conferencepaper, author={Emrah Güngör Et Al. }, title={Nutritional composition of fermented sour cherry kernel using Bacillus subtilis in solid-state fermentation}, congress name={IV. Balkan Agricultural Congress}, city={Edirne}, country={Turkey}, year={2022}, pages={58} }