TANGÜLER, H. The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam). Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 10, p. 1759–1766, 2021. DOI: 10.24925/turjaf.v9i10.1759-1766.4246. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4246. Acesso em: 27 nov. 2024.