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 Prasad.

Afiliação

Puri A; Microbial and Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Centre of Advance Research in Pharmaceutical Sciences, Jamia Hamdard, New Delhi, India 110062.
Mir SR; Department of Pharmacognosy & Phytochemistry, Faculty of Pharmacy. Phytopharmaceutical Research Laboratory, Jamia Hamdard, New Delhi, India 110062.
Panda BP; Microbial and Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Centre of Advance Research in Pharmaceutical Sciences, Jamia Hamdard, New Delhi, India 110062.

J Food Sci Technol ; 52(12): 8228-35, 2015 Dec.

Article em En | MEDLINE | ID: mdl-26604398