Bioactive Components in Fermented Foods and Food By-Products
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibi...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Online |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Konular: | |
| Online Erişim: | 46099 |
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