Frontiers and New Trends in the Science of Fermented Food and Beverages

• অন্যান্য লেখক: Lidia Solís-Oviedo, Rosa (সম্পাদক), de la Cruz Pech-Canul, Ángel (সম্পাদক)
• বিন্যাস: বৈদ্যুতিক গ্রন্থের অধ্যায়
• ভাষা: ইংরেজি
• প্রকাশিত: IntechOpen 2019
• বিষয়গুলি: Biochemistry; nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds
• অনলাইন ব্যবহার করুন: DOAB: download the publication; DOAB: description of the publication

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-roo...