Güneş Bayır, A. Et Al. 2022. Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon. Journal of Food Science and Technology , vol.59 , 2392-2401.

Güneş Bayır, A., Bilgin, M. G., Güçlü, D., Pogda, S., & Dadak, A., (2022). Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon. Journal of Food Science and Technology , vol.59, 2392-2401.

Güneş Bayır, AYŞE Et Al. "Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon," Journal of Food Science and Technology , vol.59, 2392-2401, 2022

Güneş Bayır, AYŞE G. Et Al. "Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon." Journal of Food Science and Technology , vol.59, pp.2392-2401, 2022

Güneş Bayır, A. Et Al. (2022) . "Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon." Journal of Food Science and Technology , vol.59, pp.2392-2401.

@article{article, author={AYŞE GÜNEŞ BAYIR Et Al. }, title={Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon}, journal={Journal of Food Science and Technology}, year=2022, pages={2392-2401} }