“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” (2024) Indian Journal of Experimental Biology (IJEB), 62(09), pp. 730–746. doi:10.56042/ijeb.v62i09.8299.