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2
s13197-015-1903-3
s13197-015-1903-3
https://scigraph.springernature.com/pub.10.1007/s13197-015-1903-3
Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.
P2888
Q36289797-074CCC79-ED46-4ADA-86DE-371213BD1160
P2888
s13197-015-1903-3
https://scigraph.springernature.com/pub.10.1007/s13197-015-1903-3