Fermented foods in health and disease prevention /
This book addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease.
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| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam :
Elsevier,
[2017]
©2017 |
| Subjects: | |
| Online Access: | CONNECT CONNECT |
