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Bioactive compounds in Fermented Foods

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Health Aspects

Autor: Amit Kumar (Hrsg.) Rai

CHF 250.00

ISBN: 978-0-367-13600-0

Einband: Fester Einband

Verfügbarkeit: Lieferbar in ca. 10-20 Arbeitstagen

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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.

Autor	Amit Kumar (Hrsg.) Rai
Verlag	Taylor and Francis
Einband	Fester Einband
Erscheinungsjahr	2021
Seitenangabe	404 S.
Lieferstatus	Lieferbar in ca. 10-20 Arbeitstagen
Ausgabekennzeichen	Englisch
Abbildungen	Farb., s/w. Abb.
Masse	H23.4 cm x B15.6 cm 390 g
Coverlag	CRC Press (Imprint/Brand)
Auflage	1. A.
Reihe	Food Biology Series

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