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Continue to ChatLactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE - https://avesis.ankara.edu.tr/yayin/373d445d-9268-4415-ad7f-51c02c976976/lactic-acid-bacteria-diversity-and-dynamics-during-ripening-of-traditional-turkish-goatskin-tulum-cheese-produced-in-mut-region-assessed-by-culturing-and-pcr-dgge