APA (7th ed.) Citation

Yigit, M. B., & Cebeci, A. (2025). Highly Potent New Probiotic Strains from Traditional Turkish Fermented Foods. Current Microbiology, 82(2), 1. https://doi.org/10.1007/s00284-024-04045-5

Chicago Style (17th ed.) Citation

Yigit, Mehmet Burak, and Aysun Cebeci. "Highly Potent New Probiotic Strains from Traditional Turkish Fermented Foods." Current Microbiology 82, no. 2 (2025): 1. https://doi.org/10.1007/s00284-024-04045-5.

MLA (9th ed.) Citation

Yigit, Mehmet Burak, and Aysun Cebeci. "Highly Potent New Probiotic Strains from Traditional Turkish Fermented Foods." Current Microbiology, vol. 82, no. 2, 2025, p. 1, https://doi.org/10.1007/s00284-024-04045-5.