do Prado, F.G.; Pagnoncelli, M.G.B.; de Melo Pereira, G.V.; Karp, S.G.; Soccol, C.R.
Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms 2022, 10, 1606.
https://doi.org/10.3390/microorganisms10081606
AMA Style
do Prado FG, Pagnoncelli MGB, de Melo Pereira GV, Karp SG, Soccol CR.
Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms. 2022; 10(8):1606.
https://doi.org/10.3390/microorganisms10081606
Chicago/Turabian Style
do Prado, Fernanda Guilherme, Maria Giovana Binder Pagnoncelli, Gilberto VinÃcius de Melo Pereira, Susan Grace Karp, and Carlos Ricardo Soccol.
2022. "Fermented Soy Products and Their Potential Health Benefits: A Review" Microorganisms 10, no. 8: 1606.
https://doi.org/10.3390/microorganisms10081606
APA Style
do Prado, F. G., Pagnoncelli, M. G. B., de Melo Pereira, G. V., Karp, S. G., & Soccol, C. R.
(2022). Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms, 10(8), 1606.
https://doi.org/10.3390/microorganisms10081606