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F. Altay, F. Karbancioglu-Güler, C. Daskaya-Dikmen and D. Heperkan, “A Review on Traditional Turkish Fermented Non-Alcoholic Beverages: Microbiota, Fermentation Process and Quality Characteristics,” International Journal of Food Microbiology, Vol. 167, No. 1, 2013, pp. 44-56.
http://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.016

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