Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.
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Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.
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2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年學術文章
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2015年學術文章
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name
Effect of sequential bio-proce ...... lavones in fermented soy food.
@ast
Effect of sequential bio-proce ...... lavones in fermented soy food.
@en
type
label
Effect of sequential bio-proce ...... lavones in fermented soy food.
@ast
Effect of sequential bio-proce ...... lavones in fermented soy food.
@en
prefLabel
Effect of sequential bio-proce ...... lavones in fermented soy food.
@ast
Effect of sequential bio-proce ...... lavones in fermented soy food.
@en
P2093
P2860
P1476
Effect of sequential bio-proce ...... lavones in fermented soy food.
@en
P2093
Bibhu Prasad Panda
Showkat Rasool Mir
P2860
P2888
P304
P356
10.1007/S13197-015-1903-3
P577
2015-06-23T00:00:00Z