THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS
Goat's milk is a valuable product of functional orientation. The qualitative and quantitative amino acid composition of goat's milk was studied in order to determine the prospects of its use for the production of healthy food and functional products.
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/86 |
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| _version_ | 1849244439205117952 |
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| author | T. V. Voblikova |
| author_facet | T. V. Voblikova |
| author_sort | T. V. Voblikova |
| collection | DOAJ |
| description | Goat's milk is a valuable product of functional orientation. The qualitative and quantitative amino acid composition of goat's milk was studied in order to determine the prospects of its use for the production of healthy food and functional products. |
| format | Article |
| id | doaj-art-367efca9004f4140b628ff464eab2e7c |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-08-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-367efca9004f4140b628ff464eab2e7c2025-08-20T03:59:11ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-08-010210110710.33236/2307-910X-2019-2-26-101-10785THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDST. V. Voblikova0Stavropol State Agrarian UniversityGoat's milk is a valuable product of functional orientation. The qualitative and quantitative amino acid composition of goat's milk was studied in order to determine the prospects of its use for the production of healthy food and functional products.https://msi.elpub.ru/jour/article/view/86goat milkamino-acid profile of proteinsmint extractfermentationdrink |
| spellingShingle | T. V. Voblikova THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS Современная наука и инновации goat milk amino-acid profile of proteins mint extract fermentation drink |
| title | THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS |
| title_full | THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS |
| title_fullStr | THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS |
| title_full_unstemmed | THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS |
| title_short | THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS |
| title_sort | research of the amino acid profile of goat milk and impact of process of fermentation on the content of free amino acids |
| topic | goat milk amino-acid profile of proteins mint extract fermentation drink |
| url | https://msi.elpub.ru/jour/article/view/86 |
| work_keys_str_mv | AT tvvoblikova theresearchoftheaminoacidprofileofgoatmilkandimpactofprocessoffermentationonthecontentoffreeaminoacids AT tvvoblikova researchoftheaminoacidprofileofgoatmilkandimpactofprocessoffermentationonthecontentoffreeaminoacids |