PAYAL LONKAR; PAYEL KARAMKAR; WALHE RAJAN. Traditionally Fermented Foods as Source of Vitamin B12 producing LAB. International Journal of Life Sciences, India, v. 9, n. 2, p. 162–168, 2021. Disponível em: https://ijlsci.in/ls/index.php/home/article/view/441. Acesso em: 25 nov. 2024.