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Bioactive Compounds in Fermented Foods : Health Aspects
by Amit Kumar Rai and Anu Appaiah K. a.
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Overview
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.
This item is Non-Returnable
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Details
- ISBN-13: 9780367136000
- ISBN-10: 0367136007
- Publisher: CRC Press
- Publish Date: November 2021
- Dimensions: 9.21 x 6.14 x 0.94 inches
- Shipping Weight: 1.67 pounds
- Page Count: 404
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