MYAGMARDORJ, B.; PUREV, M.-E.; BATDORJ, B. Functional properties of fermented soymilk by Lactobacillus fermentum BM-325. Mongolian Journal of Chemistry, [S. l.], v. 19, n. 45, p. 32–37, 2018. DOI: 10.5564/mjc.v19i45.1087. Disponível em: https://mongoliajol.info/index.php/MJC/article/view/1087. Acesso em: 22 nov. 2024.