ÇANKAYA, A.; TANGÜLER, H. Effect of Temperature on Microbial Change during Carrot Fermentation in Shalgam Beverage Production. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 6, n. 6, p. 749–755, 2018. DOI: 10.24925/turjaf.v6i6.749-755.1863. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/1863. Acesso em: 5 may. 2024.