Open AccessAmino acid composition of dairy products fermented by microorganisms of different taxonomic groups
Author(s) -
Larysa Bal-Prylypko,
Svitlana Danylenko,
Oksana Potemska,
O. V. Naumenko,
T. A. Kryzhska
Publication year - 2020
Publication title -
machinery and energetics
Language(s) - English
Resource type - Journals
eISSN - 2663-1342
pISSN - 2663-1334
DOI - 10.31548/machenergy2020.02.179
Subject(s) - fermentation , amino acid , microorganism , food science , composition (language) , bacteria , essential amino acid , lactic acid , biological value , biology , chemistry , biochemistry , linguistics , genetics , philosophy