ZHUMAKADYROVA, Syrga; 						MAZHITOVA, Aichurok.
 The free amino acid profiling of milk- and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 7, n. 1, p. 67-78, mar. 2024.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/316" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/316</a>&gt;. Date accessed: 11 oct. 2026.
doi: <a href="https://doi.org/10.30721/fsab2024.v7.i1.316">https://doi.org/10.30721/fsab2024.v7.i1.316</a>.