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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखक: Verardo, Vito (auth)
अन्य लेखक: Gomez-Caravaca, Ana (auth), Tabanelli, Giulia (auth)
स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
भाषा:अंग्रेज़ी
प्रकाशित: MDPI - Multidisciplinary Digital Publishing Institute 2020
विषय:
ऑनलाइन पहुंच:DOAB: download the publication
DOAB: description of the publication
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इंटरनेट

DOAB: download the publication
DOAB: description of the publication

3rd Floor Main Library

होल्डिंग्स विवरण से 3rd Floor Main Library
बोधानक: A1234.567
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