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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
Open Access
Sheep’s milk cheeses as a source of bioactive compounds
Magdalena Skotniczny
Magdalena Skotniczny
and
Paweł Satora
Paweł Satora
| Dec 30, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
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Published Online:
Dec 30, 2021
Page range:
167 - 184
Received:
Jun 14, 2021
Accepted:
Oct 25, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0016
Keywords
biogenic amines
,
bioactive peptides
,
CLA
,
GABA
,
rumenic acid
© 2020 Magdalena Skotniczny et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Magdalena Skotniczny
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
Paweł Satora
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland