Bioactive Components in Fermented Foods and Food By-Products
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibi...
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Інші автори: | , |
Формат: | Електронний ресурс Частина з книги |
Мова: | Англійська |
Опубліковано: |
MDPI - Multidisciplinary Digital Publishing Institute
2020
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Онлайн доступ: | DOAB: download the publication DOAB: description of the publication |
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DOAB: download the publicationDOAB: description of the publication
3rd Floor Main Library
Шифр: |
A1234.567 |
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Примірник 1 | Доступно |