Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and...

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Detaylı Bibliyografya

Materyal Türü:	Online
Dil:	İngilizce
Baskı/Yayın Bilgisi:	IntechOpen 2023
Konular:	bioactive compounds, artificial intelligence, antioxidant, biodiversity, carotenoids, bioavailability thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TV Agriculture and farming::TVB Agricultural science
Online Erişim:	ONIX_20231201_9781838806835_2036
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!