BIOLOGICALLY ACTIVE PROPERTIES OF HYDROLYSED AND FERMENTED MILK PROTEINS.

Autor: Halavach, Tatsiana M., Dudchik, Natalia V., Tarun, Ekaterina I., Zhygankov, Vasiliy G., Kurchenko, Vladimir P., Romanovich, Roman V., Khartitonov, Vladimir D., Asafov, Vladimir A.

Publikováno v: Journal of Microbiology, Biotechnology & Food Sciences; Feb/Mar2020, Vol. 9 Issue 4, p714-720, 7p