@article{öztürk_akin_2018,  title={Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening},  volume={38},  ISSN={0101-2061},  url={https://doi.org/10.1590/1678-457X.11917},  DOI={10.1590/1678-457X.11917},  number={4},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={ÖZTÜRK, Hale İnci and AKIN, Nihat},  year={2018},  month={Oct},  pages={674–682} }