Use of carrot juice and tomato juice as natural precursors for enhanced production of ubiquinone-10 by Pseudomonas diminuta NCIM 2865

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 302-305

  Bule, Mahesh V ^a   Singhal, Rekha S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Natural precursors; Pseudomonas diminuta; Statistical optimisation; Ubiquinone 10

Indexed keywords

UBIDECARENONE;

ARTICLE; BREVUNDIMONAS DIMINUTA; CARROT; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); DRUG MANUFACTURE; FERMENTATION; FRUIT JUICE; RESPONSE SURFACE METHOD; TOMATO;

BREVUNDIMONAS DIMINUTA; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 64449086884     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.050     Document Type: Article

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