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...
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| Autors principals: | , |
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| Format: | Llibre |
| Idioma: | English |
| Publicat: |
CRC Press
2015
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| Matèries: | |
| Accés en línia: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/59330 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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