Use of carrot juice and tomato juice as natural precursors...

Food Chemistry 2009 Vol. 116; Iss. 1

Use of carrot juice and tomato juice as natural precursors for enhanced production of ubiquinone-10 by Pseudomonas diminuta NCIM 2865

Mahesh V. Bule, Rekha S. Singhal
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Volume:
116
Year:
2009
Language:
english
Pages:
4
DOI:
10.1016/j.foodchem.2009.02.050
File:
PDF, 183 KB
english, 2009
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