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Sheep’s milk cheeses as a source of bioactive compounds Cover

Sheep’s milk cheeses as a source of bioactive compounds

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
By: Magdalena Skotniczny and  Paweł Satora  
Open Access
|Dec 2021

Authors

Magdalena Skotniczny

magdalena.skotniczny@urk.edu.pl

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
DOI: https://doi.org/10.2478/aucft-2021-0016 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 167 - 184
Submitted on: Jun 14, 2021
Accepted on: Oct 25, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
biogenic amines,
bioactive peptides,
CLA,
GABA,
rumenic acid
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Magdalena Skotniczny, Paweł Satora, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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