Skwarek, A., Darewicz, M. and Borawska-Dziadkiewicz, J. 2023. Ripened cheese as a source of bioactive peptides. Biotechnology and Food Science. 82, 1 (Jan. 2023), 49-60. DOI:https://doi.org/10.34658/bfs.2018.82.1.49-60.