GÜNDÜZ, G. T.; GÖRAL, B. S. Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 10, p. 1821–1831, 2022. DOI: 10.24925/turjaf.v10i10.1821-1831.4729. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/4729. Acesso em: 28 may. 2024.