Changes in the contents of fat-soluble vitamins and provitamins during tempe fermentation

International Journal of Food Microbiology

Volumn 45, Issue 2, 1998, Pages 129-134

  Denter, Jutta ^a   Rehm, Hans Jürgen ^a   Bisping, Bernward ^a,b  

^a UNIVERSITY OF MÜNSTER   (Germany)

^b UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Carotene; Ergosterol; Fat soluble vitamins; Rhizopus; Tempe; Vitamin E; Vitamin K1

Indexed keywords

ALPHA TOCOPHEROL; BETA CAROTENE; VITAMIN K GROUP;

ARTICLE; FERMENTATION; FOOD ANALYSIS; NUTRITIONAL VALUE; RHIZOPUS; SOYBEAN;

BETA CAROTENE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ERGOSTEROL; FERMENTATION; RHIZOPUS; SOYBEANS; VITAMIN E; VITAMIN K; VITAMINS;

EID: 0032497960     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00155-X     Document Type: Article

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