Antioxidant Activity of Fermented Foods and Food Microorganisms
(Author) Myung-Ji Seo
Format:
Hardcover
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This Special Issue focuses on the antioxidant activity of fermented foods, but also on biosynthesis and mass production of antioxidants from fermented foods and food microorganisms (e.g., lactic acid bacteria, yeast, fungi, bacteria, etc.) and the evaluation of their antioxidative functions.
Information
Publisher:
Mdpi AG
Format:
Hardcover
Number of pages:
None
Language:
en
ISBN:
9783725829262
Publish year:
2025
Publish date:
Jan. 6, 2025