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pro vyhledávání: '"Mariana A. Queiroz-Cancian"'
Autor:
Marília F. Manchope, Mariana M. Bertozzi, Sergio M. Borghi, Cíntia L. Handa, Mariana A. Queiroz-Cancian, Camila R. Ferraz, Sandra S. Mizokami, Stephanie Badaró-Garcia, Ketlem C. Andrade, Tiago H. Zaninelli, Wilma A. Spinosa, Sandra R. Georgetti, Elza I. Ida, Waldiceu A. Verri, Rubia Casagrande
Publikováno v:
Fermentation, Vol 9, Iss 2, p 167 (2023)
Background: Monascus purpureus and Aspergillus oryzae have been used to ferment defatted soybean flour (DSF: DSFF-Mp and DSSF-Ao, respectively) extract, improving antioxidant availability and conversion of the glycosylated isoflavones to aglycones. T
Externí odkaz:
https://doaj.org/article/45a4eb3f598b4c669fa6a21995b20dc1