Home / Search / Bioactive Compounds in Fermented Foods: Health Aspects
ISBN-13 · 9780367136000ISBN-10 · 0367136007Publisher · CRC PressFormat · Hardcover, 404 pagesPublished · 2021Language · English
Bioactive Compounds in Fermented Foods: Health Aspects
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About this book
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.