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Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses
Atanasova, Jivka, Dalgalarrondo, Michele, Iliev, Ilia, Moncheva, Penka, Todorov, Svetoslav D., Ivanova, Iskra V.Journal:
Probiotics and Antimicrobial Proteins
DOI:
10.1007/s12602-020-09669-0
Date:
June, 2020
File:
PDF, 754 KB
2020