BOOK-CHAPTER
VALUE-ADDED PRODUCTS FROM ALKALINE- FERMENTED FOODS OR FROM MICROORGANISMS PREDOMINATING THEREIN
Year: 2014 Pages: 498-587
Keywords:
Microorganism Value (mathematics) Food science Fermentation Business Chemistry Biology Mathematics Bacteria Statistics
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Topics
Enzyme Production and Characterization
Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology
Protein Hydrolysis and Bioactive Peptides
Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology
Microbial Metabolism and Applications
Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology
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