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Biotechnological Approaches to Increase the Bioefficacy of Proanthocyanidins through Fermentation.
VenuGopal, K. S. (2018) Biotechnological Approaches to Increase the Bioefficacy of Proanthocyanidins through Fermentation. Doctoral thesis, University of Mysore.
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| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | proanthocyanidins, fermentation, in vivo efficacy, bioavailability |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry 600 Technology > 05 Chemical engineering > 04 Fermentation Technology |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 May 2019 09:00 |
| Last Modified: | 30 May 2019 09:00 |
| URI: | http://ir.cftri.res.in/id/eprint/14088 |
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