KHO HUI MIN; FAN HUI YIN; ZARINA AMIN; RACHEL FRAN MANSA; CLEMENTE MICHAEL WONG VUI LING. An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties. Borneo International Journal of Biotechnology (BIJB), [S. l.], v. 2, p. 65–83, 2023. DOI: 10.51200/bijb.v2i.4186. Disponível em: https://jurcon.ums.edu.my/ojums/index.php/bijb/article/view/4186. Acesso em: 5 may. 2024.