1. Laboratory Manual for Chemical Analysis of Cheese;Ardö,1999
2. Antihypertensive peptides purified from milks fermented with Lactobacillus delbrueckii ssp bulgaricus.;Ashar;Milchwissenschaft,2004
3. Formation of free amino acids and bioactive peptides during the ripening of bulgarian white brined cheeses, Probiotics and Antimicrobial;Atanasova;Proteins,2021
4. Lactobacillus helveticus LH-B02 favors the release of the bioactive peptide during Prato cheese ripening;Baptista;Int. Dairy J.,2018
5. Whey as a source of peptides with remarkable biological activities;Brandelli;Food Res. Int.,2015