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Continue to ChatThe effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content - https://avesis.inonu.edu.tr/yayin/0cd4e434-efc9-4a6a-aca5-8a65576d5c07/the-effects-of-incorporating-wild-type-strains-of-lactococcus-lactis-into-turkish-white-brined-cheese-beyaz-peynir-on-the-fatty-acid-and-volatile-content