M. HALAVACH, T.; V. DUDCHIK, N.; I. TARUN, E.; G. ZHYGANKOV, V.; P. KURCHENKO, V.; V. OVICH, R.; D. KHARTITONOV, V.; A. ASAFOV, V. BIOLOGICALLY ACTIVE PROPERTIES OF HYDROLYSED AND FERMENTED MILK PROTEINS . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 4, p. 714–720, 2020. DOI: 10.15414/jmbfs.2020.9.4.714-720. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8978. Acesso em: 29 sep. 2026.