Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses
- DOI
- 10.1007/s12602-020-09669-0
- Published
- 2020-06-05
- Container
- Probiotics and Antimicrobial Proteins
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s12602-020-09669-0,
title = {Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses},
author = {Jivka Atanasova and Michele Dalgalarrondo and Ilia Iliev and Penka Moncheva and Svetoslav D. Todorov and Iskra V. Ivanova},
year = {2020},
journal = {Probiotics and Antimicrobial Proteins},
doi = {10.1007/s12602-020-09669-0},
url = {https://doi.org/10.1007/s12602-020-09669-0}
}RIS
TY - JOUR TI - Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses AU - Jivka Atanasova AU - Michele Dalgalarrondo AU - Ilia Iliev AU - Penka Moncheva AU - Svetoslav D. Todorov AU - Iskra V. Ivanova PY - 2020 JO - Probiotics and Antimicrobial Proteins DO - 10.1007/s12602-020-09669-0 UR - https://doi.org/10.1007/s12602-020-09669-0 ER -
APA
Atanasova, J., Dalgalarrondo, M., Iliev, I., Moncheva, P., Todorov, S. D., & Ivanova, I. V. (2020). Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses. Probiotics and Antimicrobial Proteins. https://doi.org/10.1007/s12602-020-09669-0
Source records
- crossref · retrieved 2026-11-08T07:39:49.533Z