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Second edition of Microbiology and Technology of Fermented Foods textbook explores health benefits of food-grade bacteria fermentation

1 Apr 2019

by GMFH Editing Team

Transforming the original food substrates through fermentation leads to the formation of nutrients and bioactive compounds with functional benefits. GMFH editors have had the chance to speak with Robert Hutkins regarding his recently launched book on the science behind fermented foods.

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European Society of Neurogastroenterology & Mobility

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