Antioxidant Activity of Fermented Foods and Food Microorganisms
(Autor) Myung-Ji Seo
Formato:
Hardcover
£76,67
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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
Editorial:
Mdpi AG
Formato:
Hardcover
Número de páginas:
None
Idioma:
en
ISBN:
9783725829262
Año de publicación:
2025
Fecha publicación:
6 de Enero de 2025