Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food
Crossref DOI link: https://doi.org/10.1007/s13197-015-1903-3
Published Online: 2015-06-23
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Puri, Alka
Mir, Showkat Rasool
Panda, Bibhu Prasad
Text and Data Mining valid from 2015-06-23
