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 Journal of Experimental Biology (IJEB), [S. l.], v. 62, n. 09, p. 730–746, 2024. DOI: 10.56042/ijeb.v62i09.8299. Disponível em: https://or.niscpr.res.in/index.php/IJEB/article/view/8299. Acesso em: 17 may. 2026.