Lataa...
Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food
In the present research, effect of sequential addition of Bifidobacterium bifidum, Bacillus subtilis and Rhizopus oligosporus on content and composition of vitamin K(2) and isoflavones in fermented soy foods have been investigated. Initially, soybeans were fermented with B. bifidum; then this fermen...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2015
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648933/ https://ncbi.nlm.nih.gov/pubmed/26604398 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1903-3 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|