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Bioactive Components in Fermented Foods and Food By-Products
The major role of antioxidant compounds in preserving food shelf life, as well as providing
health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has
led the scientific community to focus on natural antioxidants present in food matrices or resulting
from microbial metabolism during fermentation.
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- Publisher
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MDPI - Multidisciplinary Digital Publishing Institute.,
2020
- Collation
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140
- Language
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English
- ISBN/ISSN
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9783039288526, 9783039288519
- Classification
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NONE
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text
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computer
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online resource
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- Statement of Responsibility
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Other Information
- Cataloger
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Angga
- Source
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- Validator
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- Digital Object Identifier (DOI)
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https://mdpi.com/books/pdfview/book/2293
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