Microbial Production of Food Bioactive Compounds
Springer
ISBN 978-3-031-90973-3
Standardpreis
Bibliografische Daten
Fachbuch
Buch
2025
35 s/w-Abbildungen, 35 Farbabbildungen.
In englischer Sprache
Umfang: xxx, 1210 S.
Format (B x L): 15,5 x 23,5 cm
Verlag: Springer
ISBN: 978-3-031-90973-3
Produktbeschreibung
Microbial Production of Food Bioactive Compounds covers recent advances and future trends in microbial production of bioactives like polyphenolic compounds, alkaloids, terpenoids, functional polysaccharides and oligosaccharides, essential fatty acids and food aroma compounds, which have become a multi-billion-dollar market worldwide. Authored by prominent international scientists and experienced researchers, this text comprehensively covers recent progress and trends in microbial production of nutraceuticals/bioactives.
Autorinnen und Autoren
Kundeninformationen
Describes all sorts of bioactive compounds Covers recent progress and trends in microbial production Authored by prominent international scientists
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