PLANT-BASED FERMENTED FOODS: A REVIEW OF MICROBIOLOGICAL, BIOCHEMICAL, AND SENSORY PROPERTIES. The Research of Medical Science Review, [S. l.], v. 3, n. 2, p. 147–165, 2025. Disponível em: http://thermsr.com/index.php/Journal/article/view/581.. Acesso em: 11 feb. 2025.