Amino acid composition of dairy products fermented by microorganisms of different taxonomic groups

Author:

Bal-Prylypko L. V.ORCID, ,Danylenko S. G.ORCID,Potemskaia O. I.ORCID,Naumenko O. V.,Kryzhska T. A., , , ,

Publisher

National University of Life and Environmental Sciences of Ukraine

Subject

General Arts and Humanities

Reference22 articles.

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2. 2. Nechaev A. P., Traubenberh S. E., Kochetkova A. A., Kolpakova V. V., Vitol I. S., Kobeleva I. B. (2003). Food chemistry. Ed. A. P. Nechaiev. Saint-Petersburg: Gyord, 17-121.

3. 3. Bannikova A. V., Evdokimov I. A. (2015). Dairy products enriched with whey proteins: technological aspects of creation. Dairy industry. Issue 1. 64-66.

4. 4. Hubskyi Yu. I. (2000). Biological chemistry. Kyiv-Ternopil: Ukrmedknyha, 508.

5. 5. Lysikov Ju. A. (2012). Amino acids in human nutrition. Experimental and clinical gastroenterology. Issue 2. 88-105.

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