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Bioactive Compounds in Fermented Foods: Health Aspects
Hardcover
Series: Food Biology
Technology & EngineeringBiology
ISBN13: 9780367136000
Publisher: CRC Press
Published: Nov 30 2021
Pages: 404
Weight: 1.67
Height: 0.94 Width: 6.14 Depth: 9.21
Language: English
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.
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