Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity von Handa, Cíntia Ladeira, de Lima, Fernando Sanches, Guelfi, Marcela Fernanda Geton, Fernandes, Meg da Silva, Georgetti, Sandra Regina, Ida, Elza Iouko

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Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design von Handa, Cíntia Ladeira, de Lima, Fernando Sanches, Guelfi, Marcela Fernanda Geton, Georgetti, Sandra Regina, Ida, Elza Iouko

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