ANALYSIS OF PROTEIN AND AMINO ACID COMPOSITION OF YOGURT WHEY OBTAINED WITH THE PARTICIPATION OF LACTOBACILLUS FERMENTUM ISOLATED FROM MINT (MENTHA SPP.). European Journal of Emerging Technology and Discoveries, [S. l.], v. 4, n. 3, p. 5–8, 2026. Disponível em: https://europeanscience.org/index.php/1/article/view/1679. Acesso em: 16 apr. 2026.