SINGH, Deependra; VIJ, Shilpa; SINGH, Brij Pal. Antioxidative and antimicrobial activity of whey based fermented soy beverage with curcumin supplementation. Indian Journal of Dairy Science, India, v. 69, n. 2, 2015. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/45842. Acesso em: 19 oct. 2025.