[1]
B. Y. Leksono, M. N. Cahyanto, and T. Utami, “Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria”, Appl Food Biotechnol, vol. 8, no. 4, pp. 285-295, Oct. 2021.