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Bioactive Compounds in Fermented Foods

- Health Aspects

indgår i Food Biology Series serien

Bioactive Compounds in Fermented Foods
Bag om Bioactive Compounds in Fermented Foods

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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780367136000
  • Indbinding:
  • Hardback
  • Sideantal:
  • 404
  • Udgivet:
  • 30. november 2021
  • Størrelse:
  • 156x234x0 mm.
  • Vægt:
  • 390 g.
  • 8-11 hverdage.
  • 11. december 2024
Forlænget returret til d. 31. januar 2025

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Beskrivelse af Bioactive Compounds in Fermented Foods

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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