1.HALOPHILIC LACTIC ACID BACTERIA AND THEIR APPLICATION IN THE FOOD INDUSTRY

作　　者：Seda Tahtacı ;Gülden Başyiğit Kılıç

出　　处：Gida : Journal of Food. 2015 ;40(6):349-356.doi:10.15237/gida.GD15018

出版社：Association of Food Technology, Turkey

文章 ID：183223300

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2.Antifungal Components Produced from Lactic Acid Bacteria

作　　者：Didem Akpınar ;Gülden Başyiğit Kılıç

出　　处：Gida : Journal of Food. 2012 ;37(1).

出版社：Association of Food Technology, Turkey

文章 ID：95381232

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3.The Effects of Lactobacillus casei on Health And its Usage in Food Industry

作　　者：Vesile Funda Sömer ;Didem Akpınar ;Gülden Başyiğit Kılıç

出　　处：Gida : Journal of Food. 2012 ;37(3).

出版社：Association of Food Technology, Turkey

文章 ID：95381247

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4.Fourier Transform Infrared (FTIR) Spectroscopy and Its Usage in Identification of Lactic Acid Bacteria

作　　者：Gülden Başyiğit Kılıç ;Aynur Gül Karahan

出　　处：Gida : Journal of Food. 2010 ;35(6).

出版社：Association of Food Technology, Turkey

文章 ID：95381381

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5.THE HYDROLYTIC ENZYMES PRODUCED BY HALOPHILIC LACTIC ACID BACTERIA

作　　者：Sedef Yüce ;Seda Tahtacı ;Gülden Başyiğit Kılıç

出　　处：Gida : Journal of Food. 2017 ;42(3):242-251.doi:10.15237/gida.GD16088

出版社：Association of Food Technology, Turkey

文章 ID：200739850

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	Gülden Başyiğit Kılıç	5篇
	Didem Akpınar	2篇
	Seda Tahtacı	2篇
	Aynur Gül Karahan	1篇
	Sedef Yüce	1篇

	2017	1篇
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