Frontiers and New Trends in the Science of Fermented Food and Beverages

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-roo...

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Format:	Online
Sprache:	Englisch
Veröffentlicht:	IntechOpen 2023
Schlagworte:	nutrition, fermentation, fluorescence, probiotics, antioxidant activity, phenolic compounds thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry
Online-Zugang:	ONIX_20231201_9781789854961_1899
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