作者:W Chen，A Narbad
摘要:
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizingfoodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. Whilehighlighting the mechanisms responsible for these biological efects, it also addresses the challenges and opportunitiesthat lactic acid bacteria represent in food safety management. lt offers a valuable resource for researchers, graduatestudents, nutritionists and product developers in the fields of food science and microbiology.
出版时间:2018
