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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...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2015
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| Assuntos: | |
| Acceso en liña: | 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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