1.
Cahyanti AN, Legowo AM, Rizqiati H, Harjanti DW, Sari AR. Goat milk whey fermentation: A sustainable approach to producing tryptophan functional beverages by lactobacillus rhamnosus and lactobacillus casei. JAVR [Internet]. 2025Oct.24 [cited 2025Oct.25];15(5):589-94. Available from: https://advetresearch.com/index.php/AVR/article/view/2338