Recomienda este artículo a tus amigos:
Bioactive Compounds in Fermented Foods: Health Aspects - Food Biology Series 1.º edición
Precio
$ 272,99
sin IVA
Pedido desde almacén remoto
Entrega prevista 22 de jun. - 9 de jul.
Nuestros clientes opinan:
Añadir a tu lista de deseos de iMusic
También disponible como:
Bioactive Compounds in Fermented Foods: Health Aspects - Food Biology Series
The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.
325 pages, 10 Illustrations, color; 30 Illustrations, black and white
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 30 de noviembre de 2021 |
| ISBN13 | 9780367136000 |
| Editores | Taylor & Francis Ltd |
| Páginas | 404 |
| Dimensiones | 150 × 220 × 20 mm · 390 g |
| Lengua | Inglés |
| Editor | K. A., Anu Appaiah (Central Food Technological Research Institute, Mysore, Karnataka, India) |
| Editor | Rai, Amit Kumar |
