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Bioactive Compounds in Fermented Foods: Health Aspects

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Bioactive Compounds in Fermented Foods: Health Aspects - Rai, Amit Kumar (Editor), and K a, Anu Appaiah (Editor)
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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.

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Bioactive Compounds in Fermented Foods: Health Aspects 2024, CRC Press, Oxford

ISBN-13: 9781032025254

Trade paperback

Bioactive Compounds in Fermented Foods: Health Aspects 2021, CRC Press, Oxford

ISBN-13: 9780367136000

Hardcover