Leksono, B.Y., Cahyanto, M.N. and Utami, T. 2021. Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria. Applied Food Biotechnology. 8, 4 (Oct. 2021), 285–295. DOI:https://doi.org/10.22037/afb.v8i4.35117.