1.
Myagmardorj B, Purev M-E, Batdorj B. Functional properties of fermented soymilk by Lactobacillus fermentum BM-325. Mong. J. Chem. [Internet]. 2018 Dec. 28 [cited 2025 Oct. 27];19(45):32-7. Available from: https://test.mongoliajol.info/MJC/article/view/1087