Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food
Puri, Alka, Mir, Showkat Rasool, Panda, Bibhu PrasadLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-1903-3
Date:
June, 2015
File:
PDF, 648 KB
english, 2015