Bioactive Compounds in Fermented Foods: Health Aspects (Bog, Hardback, Engelsk)
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Bioactive Compounds in Fermented Foods: Health Aspects

(Bog, Hardback, Engelsk)
Bioactive Compounds in Fermented Foods: Health Aspects
Forlag: Taylor & Francis Ltd

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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.

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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 30-11-2021
Første udgivelsesår 2021
Serie Food Biology Series
Illustrationer 31 Tables, black and white; 5 Line drawings, color; 11 Line drawings, black and white; 3 Halftones, color; 1 Halftones, black and white; 8 Illustrations, color; 12 Illustrations, black and white
Fagredaktør Amit Kumar Rai, Anu Appaiah (Central Food Technological Research Institute K. A.
Originalsprog United Kingdom
Sideantal 404
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 404 pages, 31 Tables, black and white; 5 Line drawings, color; 11 Line drawings, black and white; 3
Mål 234 x 156
ISBN-13 / EAN-13 9780367136000