YELEUPAEVA, Sh.K.; KORCHYN, V.I.; ZHUMAGALYEVA, Zh.Zh. Some ways of increasing biochemical properties of sour-milk bacteria in preparation of drinks . Fundamental and Experimental Biology, [S. l.], v. 83, n. 3, p. 97–101, 2016. DOI: 10.31489/2016bmg3/97-101. Disponível em: https://feb.buketov.edu.kz/bmg-vestnik/article/view/187. Acesso em: 1 dec. 2025.