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Bioactive Compounds in Fermented Foods|Amit Kumar Rai

Bioactive Compounds in Fermented Foods : Health Aspects

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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

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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