Fermented Foods: Part I: Biochemistry & Biotechnology

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Fermented Foods: Part I: Biochemistry & Biotechnology - Montet, Didier (Editor), and Ray, Ramesh C. (Editor)
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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these ...

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