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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...
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| Publicado no: | J Food Sci Technol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | 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 |
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