Source: Journal of Applied Microbiology. Unidade: FCFRP
Subjects: ANTIOXIDANTES, FERMENTAÇÃO
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GEORGETTI, Sandra Regina et al. Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different 'beta'-glucosidase-producing fungi. Journal of Applied Microbiology, v. 106, n. 2, p. 459-466, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2672.2008.03978.x. Acesso em: 09 jul. 2024.APA
Georgetti, S. R., Vicentini, F. T. M. de C., Yokoyama, C. Y., Borin, M. de F., Spadaro, A. C. C., & Fonseca, M. J. V. (2009). Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different 'beta'-glucosidase-producing fungi. Journal of Applied Microbiology, 106( 2), 459-466. doi:10.1111/j.1365-2672.2008.03978.xNLM
Georgetti SR, Vicentini FTM de C, Yokoyama CY, Borin M de F, Spadaro ACC, Fonseca MJV. Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different 'beta'-glucosidase-producing fungi [Internet]. Journal of Applied Microbiology. 2009 ; 106( 2): 459-466.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1111/j.1365-2672.2008.03978.xVancouver
Georgetti SR, Vicentini FTM de C, Yokoyama CY, Borin M de F, Spadaro ACC, Fonseca MJV. Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different 'beta'-glucosidase-producing fungi [Internet]. Journal of Applied Microbiology. 2009 ; 106( 2): 459-466.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1111/j.1365-2672.2008.03978.x
