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Bioactive compounds in Fermented Foods

Bioactive compounds in Fermented Foods

Health Aspects
Buch (broschiert)110.00 CHF
lieferbar in ca. 10-20 Arbeitstagen

Inhalt

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.

Bibliografische Angaben

Januar 2024, 404 Seiten, Food Biology Series, Englisch
Taylor and Francis
978-1-03-202525-4

Inhaltsverzeichnis

Schlagworte

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