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Metabolism of Food

Authors :
Brenda S. Kelly
Joseph J. Provost
Mark Wallert
Keri L. Colabroy
Source :
The Science of Cooking ISBN: 9781118910771, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Publication Year :
2016
Publisher :
John Wiley & Sons, Inc, 2016.

Subjects

Subjects :
Multicellular organism
Hydrolysis
Biochemistry
Chemistry
Cellular respiration
Microorganism
Oxidative phosphorylation
Metabolism
Fermentation in food processing
Electron transport chain

Details

ISBN :
978-1-118-91077-1
ISBNs :
9781118910771
Database :
OpenAIRE
Journal :
The Science of Cooking ISBN: 9781118910771, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
Accession number :
edsair.doi...........c5df8827e31bb04591277ce1ade48746
Full Text :
https://doi.org/10.1002/9781118910771.ch4
Full Text Access
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