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Continue to ChatOrganic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee - https://avesis.atauni.edu.tr/yayin/331d763c-c17a-48e2-bd94-e2e7cb97b45f/organic-acid-profiles-physicochemical-microbiological-and-sensory-properties-of-yoghurts-produced-by-adding-turpentine-pistacia-terebinthus-l-coffee