Open AccessAmino acid composition of cottage cheese and whey with bifidobacteria
Author(s) -
Н. С. Родионова,
М. И. Корыстин,
Andrei A. Rodionov,
N Pastukhova
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-1-193-199
Subject(s) - probiotic , bifidobacterium bifidum , food science , valine , bifidobacterium , amino acid , fermentation , microorganism , leucine , lactobacillus , chemistry , biochemistry , biology , bacteria , genetics