1.
Leksono BY, Cahyanto MN, Utami T. Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria. Appl Food Biotechnol [Internet]. 2021Oct.2 [cited 2022Dec.7];8(4):285-9. Available from: https://journals.sbmu.ac.ir/afb/article/view/35117