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Bioactive Compounds in Fermented Foods: Health Aspects - Food Biology Series 1.º edición
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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.
404 pages, 5 Line drawings, color; 11 Line drawings, black and white; 3 Halftones, color; 1 Halftone
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 29 de enero de 2024 |
| ISBN13 | 9781032025254 |
| Editores | Taylor & Francis Ltd |
| Páginas | 404 |
| Dimensiones | 232 × 157 × 22 mm · 696 g |
| Lengua | Inglés |
| Editor | K. A., Anu Appaiah (Central Food Technological Research Institute, Mysore, Karnataka, India) |
| Editor | Rai, Amit Kumar |
