For citations:
Sorokina N.P., Lepilkina O.V., Brutskaya A.L., Topnikova E.V. Evaluating the Proteolytic Activity of Lactobacilli in Cheese Production. Food Processing: Techniques and Technology. 2025;55(3):540-551. (In Russ.) https://doi.org/10.21603/2074-9414-2025-3-2589. EDN: EJHNSC
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