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Bioactive compounds in Fermented Foods (eBook)

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Health Aspects

Autor: Amit Kumar (Hrsg.) Rai

CHF 131.55

ISBN: 978-0-429-65121-2

Einband: PDF

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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 & Francis
Einband	PDF
Erscheinungsjahr	2021
Seitenangabe	414 S.
Lieferstatus
Ausgabekennzeichen	Englisch
Abbildungen	30 schwarz-weiße und 10 farbige Abbildungen
Masse	20'897 KB
Auflage	21001 A. 1. Auflage
Plattform	PDF

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