WANG, Shu. Prospects of Fermented Soymilk as an Expected Plant-based Food. MedScien, [S. l.], v. 3, n. 3, p. 3432, 2025. DOI: 10.61173/y4qczb84. Disponível em: https://ms.deanfrancis.press/article/view/911. Acesso em: 4 nov. 2026.