Bioactive compounds in fermented foods: health aspects
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367136000
Date de publication :
30 nov. 2021
Dimensions :
23,4 x 15,6 cm
Poids :
390 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.