Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis

Publicado en línea: 28 jun 2021

Páginas: 93 - 104

Recibido: 24 ene 2021

Aceptado: 20 may 2021

DOI: https://doi.org/10.2478/aucft-2021-0009

Palabras clave

(natto), bacterial fermentation, seeds/beans, HPLC/UV-DAD, menaquinone-7, vitamin K2 MK-7

© 2021 Magdalena Słowik-Borowiec et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.