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Begunova AV, Savinova OS, Glazunova OA, Moiseenko KV, Rozhkova IV, Fedorova TV. Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study. Foods. 2021; 10(1):17. https://doi.org/10.3390/foods10010017

Begunova, Anna V., Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Irina V. Rozhkova, and Tatyana V. Fedorova. 2021. "Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study" Foods 10, no. 1: 17. https://doi.org/10.3390/foods10010017

Begunova, A. V., Savinova, O. S., Glazunova, O. A., Moiseenko, K. V., Rozhkova, I. V., & Fedorova, T. V. (2021). Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study. Foods, 10(1), 17. https://doi.org/10.3390/foods10010017