HANDAYANI, F.; FITRIAGUSTIANI; ANDI BASO MANGUNTUNGI; MUH. CHAERIL IKRAMULLAH; NAISHA NURUL AQILAH; APON ZAENAL MUSTOPA; PASMAWATI; NURUL FEBRIANI PUTRI. Probiotic Potential of Indigenous Yeast Isolated from Chao, a Traditional Indonesian Fermented Fish. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 19, n. 3, p. e270198, 2026. DOI: 10.65763/jfhb.2026.e270198. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/270198. Acesso em: 9 oct. 2026.