LEKSONO, B. Y.; CAHYANTO, M. N.; UTAMI, T. Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria. Applied Food Biotechnology, [S. l.], v. 8, n. 4, p. 285–295, 2021. DOI: 10.22037/afb.v8i4.35117. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/35117. Acesso em: 2 may. 2024.