Machinery & Energetics

L. V. Bal-Prylypko

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AMINO ACID COMPOSITION OF DAIRY PRODUCTS FERMENTED BY MICROORGANISMS OF DIFFERENT TAXONOMIC GROUPS


L. V. Bal-Prylypko , S. G. Danylenko , O. I. Potemskaia , O. V. Naumenko
Keywords: amino acid, biological value, dairy products, microorganisms, fatty acids

L. V. Bal-Prylypko, S. G. Danylenko, O. I. Potemskaia, & O. V. Naumenko (2020). AMINO ACID COMPOSITION OF DAIRY PRODUCTS FERMENTED BY MICROORGANISMS OF DIFFERENT TAXONOMIC GROUPS. Machinery & Energetics, 11(2), 179-186.