(1)
Bio-Functional Properties and Anti-Inflammatory Activity on the RAW Macrophage Cell Line of Tungrymbai, a Traditional Fermented Soy Food of Meghalaya: Biofunctional Properties of Tungrymbai, a Traditional Fermented Soy Food. Indian J Exp Biol 2024, 62 (09), 730-746. https://doi.org/10.56042/ijeb.v62i09.8299.