Cite
HARVARD Citation
Singh, B. et al. (2020). Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli. Legume Science. 2 (4), p. n/a. [Online].
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Singh, B. et al. (2020). Antioxidative, ACE inhibitory and antibacterial activities of soy milk fermented by indigenous strains of lactobacilli. Legume Science. 2 (4), p. n/a. [Online].