Burnt, blazed and fermented soybeans: Changes in protein, lipid and phenolic compounds and their consequences in the animal diet. Research, Society and Development, [S. l.], v. 10, n. 2, p. e31110212561, 2021. DOI: 10.33448/rsd-v10i2.12561. Disponível em: https://rsdjournal.org/rsd/article/view/12561. Acesso em: 5 dec. 2025.