Bioactive Compounds in Fermented Foods: Health Aspects - Food Biology Series - - Books - Taylor & Francis Ltd - 9780367136000 - November 30, 2021
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Bioactive Compounds in Fermented Foods: Health Aspects - Food Biology Series 1st edition

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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.

325 pages, 10 Illustrations, color; 30 Illustrations, black and white

Media Books     Hardcover Book   (Book with hard spine and cover)
Released November 30, 2021
ISBN13 9780367136000
Publishers Taylor & Francis Ltd
Pages 404
Dimensions 150 × 220 × 20 mm   ·   390 g
Language English  
Editor K. A., Anu Appaiah (Central Food Technological Research Institute, Mysore, Karnataka, India)
Editor Rai, Amit Kumar

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