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September 28, 2026International Journal of Agriculture Environment and Food SciencesOpen Access

Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations

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HUHandenur UZUNAdnan Menderes UniversityFYFiliz YILDIZ-AKGÜLAdnan Menderes UniversitySÖSerdal ÖğütAdnan Menderes University

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Cite This Study

UZUN et al. (2026) studied this question.

synapsesocial.com/papers/6ab9b5927822ec8fc3d9064ahttps://doi.org/10.31015/jaefs.2026.3.12
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