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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

Manchope, Marília F., 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, 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

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