“ANALYSIS OF PROTEIN AND AMINO ACID COMPOSITION OF YOGURT WHEY OBTAINED WITH THE PARTICIPATION OF LACTOBACILLUS FERMENTUM ISOLATED FROM MINT (MENTHA SPP.)”, Eur. j. emerg. technol. discov., vol. 4, no. 3, pp. 5–8, Mar. 2026, Accessed: Apr. 16, 2026. [Online]. Available: https://europeanscience.org/index.php/1/article/view/1679