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Bioactive Compounds in Fermented Foods

By: Amit Kumar Rai (Author) , India) K. A. Karnataka Mysore Anu Appaiah (Central Food Technological Research Institute (Author)

1 in stock

Ksh 14,900.00

Format: Paperback or Softback

ISBN-13: 9781032025254

Publisher: Taylor & Francis Ltd

Publication Date: May 15th, 2023

Category: Food & beverage technology

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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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