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Biotechnology & Biotechnological Equipment Volume 29, 2015 - Issue 1
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Article; Food Biotechnology

Selected adjunct cultures remarkably increase the content of bioactive peptides in Bulgarian white brined cheese

Zhechko DimitrovR&D Center, LB-Bulgaricum PLC., Sofia, BulgariaCorrespondence[email protected]
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,
Elena ChorbadjiyskaR&D Center, LB-Bulgaricum PLC., Sofia, BulgariaView further author information
,
Irina GotovaR&D Center, LB-Bulgaricum PLC., Sofia, BulgariaView further author information
,
Kalinka PashovaR&D Center, LB-Bulgaricum PLC., Sofia, BulgariaView further author information
&
Svetla IlievaDepartment of Biotechnology, Faculty of Biology, Sofia University “St. Kliment Ohridski”, Sofia, BulgariaView further author information
Pages 78-83 | Received 20 Mar 2014, Accepted 15 Jul 2014, Published online: 28 Oct 2014

References

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