Beneficial Microbes in Fermented and Functional Foods
In recent years, fermented and functional foods have seen an incredible increase in consumption due to their potential health benefits. The advances in the field of food technology with the prospective applications of microorganisms and their metabolites have increased the opportunities to develop...
Đã lưu trong:
| Những tác giả chính: | , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
CRC Press
2015
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/59330 |
| Các nhãn: |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | In recent years, fermented and functional foods have seen an incredible increase in consumption due to
their potential health benefits. The advances in the field of food technology with the prospective applications of microorganisms and their metabolites have increased the opportunities to develop natural
substances as food and food ingredients in fermented and functional foods... |
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