Ripened cheese as a source of bioactive peptides

• Autorzy: Skwarek A. , Darewicz M. , Borawska-Dziadkiewicz J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2018
• Tom: 82
• Numer: 1
• Opis fizyczny: p.49-60,ref.

Twórcy

autor

Skwarek A.

• Department of Food Biochemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland

autor

Darewicz M.

• Department of Food Biochemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland

autor

Borawska-Dziadkiewicz J.

• Department of Food Biochemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland