Article Versions Notes

Oyundelger G, Bayanmunkh A, Renchinkhand G, Myagmardorj C, Tserenpagam T, Ochirkhuyag B, Batjargal B. Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method. Applied Sciences. 2026; 16(5):2532. https://doi.org/10.3390/app16052532

Oyundelger, Ganzorig, Altangerel Bayanmunkh, Gereltuya Renchinkhand, Chuluunbaatar Myagmardorj, Tumurbaatar Tserenpagam, Baldorj Ochirkhuyag, and Batdorj Batjargal. 2026. "Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method" Applied Sciences 16, no. 5: 2532. https://doi.org/10.3390/app16052532

Oyundelger, G., Bayanmunkh, A., Renchinkhand, G., Myagmardorj, C., Tserenpagam, T., Ochirkhuyag, B., & Batjargal, B. (2026). Biochemical and Functional Properties of a Novel Curd-Based Products on Traditional Mongolian Fermentation Method. Applied Sciences, 16(5), 2532. https://doi.org/10.3390/app16052532