How plant-based fermented foods are shaping the future of health and sustainability

著者

• Wang, Yaqin

書誌事項

How plant-based fermented foods are shaping the future of health and sustainability

edited by Yaqin Wang

（Advances in food and nutrition research, volume 120）

Academic Press, an imprint of Elsevier, 2026

注記

Content Type: text (ncrcontent), Media Type: unmediated (ncrmedia), Carrier Type: volume (ncrcarrier)

Includes bibliographical references

• NII書誌ID(NCID): BD20370766
• ISBN:
  • 9780443432149
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: x, 296 pages
• 大きさ: 24 cm
• 分類:
  • DC23 : 664.024
• 件名:
  • LCSH : Fermented foods -- Health aspects
  • LCSH : Fermented foods
  • LCSH : Vegetarian foods
• 親書誌ID:
  • BD07843182