DIŞHAN, A. Et Al. 2025. Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny. Food Microbiology , vol.127 .

DIŞHAN, A., Ozkaya, Y., TEMİZKAN, M. C., BAREL, M., & GÖNÜLALAN, Z., (2025). Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny. Food Microbiology , vol.127.

DIŞHAN, ADALET Et Al. "Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny," Food Microbiology , vol.127, 2025

DIŞHAN, ADALET Et Al. "Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny." Food Microbiology , vol.127, 2025

DIŞHAN, A. Et Al. (2025) . "Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny." Food Microbiology , vol.127.

@article{article, author={ADALET DIŞHAN Et Al. }, title={Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny}, journal={Food Microbiology}, year=2025}