Biological active compounds from native food sources for fermented dairy products

TIȚA, Mihaela Adriana; POPOVICI, Cristina; TAMOŠAITIENĖ, Loreta; BRADAUSKIENE, Vijole

dc.contributor.author	TIȚA, Mihaela Adriana
dc.contributor.author	POPOVICI, Cristina
dc.contributor.author	TAMOŠAITIENĖ, Loreta
dc.contributor.author	BRADAUSKIENE, Vijole
dc.date.accessioned	2021-05-05T10:18:07Z
dc.date.available	2021-05-05T10:18:07Z
dc.date.issued	2020
dc.identifier.citation	TIȚA, Mihaela Adriana, POPOVICI, Cristina, TAMOŠAITIENĖ, Loreta et al. Biological active compounds from native food sources for fermented dairy products. In: Ukrainian Food Journal. 2020, V. 9, Iss. 1, pp. 36-46. ISSN 2313-5891.	en_US
dc.identifier.uri	https://doi.org/10.24263/2304-974X-2020-9-1-4
dc.identifier.uri	http://81.180.74.21:8080/xmlui/handle/123456789/14716
dc.description	Access full text – https://doi.org/10.24263/2304-974X-2020-9-1-4	en_US
dc.description.abstract	The present research aims to identify and quantify valuable compounds from native products such as honey, walnut and sea buckthorn in order to produce fermented product from cow's milk.	en_US
dc.language.iso	en	en_US
dc.publisher	National University of Food Technologies, Kyiv, Ukraine	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	honey	en_US
dc.subject	walnuts	en_US
dc.subject	sea buckthorn	en_US
dc.subject	cow milk	en_US
dc.subject	milk	en_US
dc.title	Biological active compounds from native food sources for fermented dairy products	en_US
dc.type	Article	en_US