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...
में बचाया:
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अन्य लेखक: | , |
स्वरूप: | इलेक्ट्रोनिक पुस्तक अध्याय |
भाषा: | अंग्रेज़ी |
प्रकाशित: |
MDPI - Multidisciplinary Digital Publishing Institute
2020
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विषय: | |
ऑनलाइन पहुंच: | DOAB: download the publication DOAB: description of the publication |
टैग: |
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इंटरनेट
DOAB: download the publicationDOAB: description of the publication
3rd Floor Main Library
बोधानक: |
A1234.567 |
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प्रति 1 | उपलब्ध |