{"product_id":"9781032025254","title":"Bioactive Compounds in Fermented Foods : Health Aspects (Food Biology Series)","description":"\u003cp\u003eThe bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":48722413519083,"sku":"00000_00000_00000_00000","price":183.1,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9781032025254-1.jpg?v=1781648164","url":"https:\/\/kinokuniya.com.sg\/products\/9781032025254","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}