Effects of NaCl, peptone and glucose on the production of antioxidant peptides from goat milk fermented by Lactiplantibacillus plantarum L60. AUDJG - Food Technology [Internet]. 2024 Nov. 8 [cited 2026 Nov. 2];48(2):153-64. Available from: https://ojs.ugal.ro/index.php/food/article/view/7263