Manchope, M.F.; Bertozzi, M.M.; Borghi, S.M.; Handa, C.L.; Queiroz-Cancian, M.A.; Ferraz, C.R.; Mizokami, S.S.; Badaró-Garcia, S.; Andrade, K.C.; Zaninelli, T.H.;
et al. Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis. Fermentation 2023, 9, 167.
https://doi.org/10.3390/fermentation9020167
AMA Style
Manchope MF, Bertozzi MM, Borghi SM, Handa CL, Queiroz-Cancian MA, Ferraz CR, Mizokami SS, Badaró-Garcia S, Andrade KC, Zaninelli TH,
et al. Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis. Fermentation. 2023; 9(2):167.
https://doi.org/10.3390/fermentation9020167
Chicago/Turabian Style
Manchope, MarÃlia F., Mariana M. Bertozzi, Sergio M. Borghi, CÃntia L. Handa, Mariana A. Queiroz-Cancian, Camila R. Ferraz, Sandra S. Mizokami, Stephanie Badaró-Garcia, Ketlem C. Andrade, Tiago H. Zaninelli,
and et al. 2023. "Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis" Fermentation 9, no. 2: 167.
https://doi.org/10.3390/fermentation9020167
APA Style
Manchope, M. F., Bertozzi, M. M., Borghi, S. M., Handa, C. L., Queiroz-Cancian, M. A., Ferraz, C. R., Mizokami, S. S., Badaró-Garcia, S., Andrade, K. C., Zaninelli, T. H., Spinosa, W. A., Georgetti, S. R., Ida, E. I., Verri, W. A., & Casagrande, R.
(2023). Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis. Fermentation, 9(2), 167.
https://doi.org/10.3390/fermentation9020167
