We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£58.68
The Antioxidant Potential of Fermented Foods: Challenges and Future Trends
Price data last checked 22 day(s) ago - will refresh soon
We'll watch every seller, every day. One email when your price arrives.
It has never been this cheap. We have no record of a lower price.
£59 today · cheaper than every other day in the last 3 months
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 69 days · 69 data points (no recent data)
Price Distribution
Price distribution over 69 days • 2 price levels
Price Analysis
Most common price: £69 (58 days, 84.1%)
Price range: £59 - £69
Price levels: 2 different prices over 69 days
Product Specifications
- Format
- hardcover
- ASIN
- 372582844X
- Domain
- Amazon UK
- Release Date
- 20 December 2024
- Listed Since
- 02 January 2025
Barcode
No barcode data available
Similar Products You Might Like
Fermented Foods and Microbes Related to Health
The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
Approaches in Enhancing Antioxidant Defense in Plants
Ecological Monitoring and Assessment of Freshwater Ecosystems: New Trends and Future Challenges
Fermentation Processes: Modeling, Optimization and Control
Targeting Oxidative Stress for Disease
Phytochemical Antioxidants and Health
Advanced Oxidation Processes for Emerging Contaminant Removal
Bioactive Compounds and Functional Foods in Human Health
Environmental and Occupational Exposure to Chemical Agents and Health Challenges
Food Chemistry and Bioactive Compounds in Relation to Health
Biomarkers of Oxidative and Radical Stress
Advances in Microbial Fermentation Processes
Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization
Fermentation and Bioprocess Engineering Processes
Green Extraction and Formulation of Antioxidants Derived from Food and Agricultural Waste
Crosstalk Between Autophagy and Oxidative Stress
Antioxidants in Animal Feed
Applications of Antioxidant Nanoparticles
Thermal Comfort in Built Environment: Challenges and Research Trends
Antibiotic Residues, Antimicrobial Resistance and Intervention Strategies of Foodborne Pathogens
Fast Non-destructive Detection Technology and Equipment for Food Quality and Safety
Processing Foods: Process Optimization and Quality Assessment