THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS
Goat's milk is a valuable product of functional orientation. The qualitative and quantitative amino acid composition of goat's milk was studied in order to determine the prospects of its use for the production of healthy food and functional products.
Na minha lista:
| Hovedforfatter: | |
|---|---|
| Format: | Artigo |
| Sprog: | Russo |
| Udgivet: |
North-Caucasus Federal University
2022-08-01
|
| Serier: | Современная наука и инновации |
| Fag: | |
| Online adgang: | https://msi.elpub.ru/jour/article/view/86 |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|