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Development of Functional Foods
Recent advances in intestinal microbiota research are the background for the appearance of functional foods. Lactic fermentation products are included in the functional foods and classified into 3 groups based on their mechanisms of action: probiotics, prebiotics and biogenics. Probiotics are viable...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Bioscience of Microbiota, Food and Health
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4098653/ https://ncbi.nlm.nih.gov/pubmed/25032085 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.12938/bmfh.33.117 |
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