Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis
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28 juin 2021
À propos de cet article
Publié en ligne: 28 juin 2021
Pages: 93 - 104
Reçu: 24 janv. 2021
Accepté: 20 mai 2021
DOI: https://doi.org/10.2478/aucft-2021-0009
Mots clés
© 2021 Magdalena Słowik-Borowiec et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Słowik-Borowiec, Magdalena
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland
Potocki, Leszek
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland
Oklejewicz, Bernadetta
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland
Broda, Daniel
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland
Podbielska, Magdalena
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland
Szpyrka, Ewa
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of BiotechnologyRzeszów, Poland