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Recent Advances and Future Trends in Fermented and Functional Foods
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 제이안타쿠마르 | - |
| dc.date.accessioned | 2024-10-30T01:50:53Z | - |
| dc.date.available | 2024-10-30T01:50:53Z | - |
| dc.date.issued | 2022-05 | - |
| dc.identifier.isbn | 978-3-0365-4190-7 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/34899 | - |
| dc.format.extent | 204 | - |
| dc.language | 영어 | - |
| dc.language.iso | ENG | - |
| dc.publisher | MDPI Books (Foods Journal special issue) | - |
| dc.title | Recent Advances and Future Trends in Fermented and Functional Foods | - |
| dc.type | Book | - |
| dc.title.partName | Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables | - |
| dc.identifier.doi | 10.3390/books978-3-0365-4189-1 | - |
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Related Researcher
- Patra, Jayanta Kumar
- College of Life Science and Biotechnology