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.
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