Open AccessAmino acid composition of dairy products fermented by microorganisms of different taxonomic groups
Author(s) -
Larysa Bal-Prylypko,
Svitlana Danylenko,
Oksana Potemska,
Оксана Науменко,
T. A. Kryzhska
Publication year - 2020
Publication title -
naukovij žurnal «tehnìka ta energetika»
Language(s) - English
Resource type - Journals
eISSN - 2663-1342
pISSN - 2663-1334
DOI - 10.31548/machenergy2020.02.179
Subject(s) - fermentation , microorganism , amino acid , food science , composition (language) , bacteria , essential amino acid , lactic acid , biology , chemistry , biochemistry , linguistics , genetics , philosophy
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