Securing the supply of functional ingredients.

Publication: Research - peer-reviewJournal article – Annual report year: 2009

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This article discusses the health benefits of trans resveratrol and PUFA as functional food ingredients, together with their production by fermentation of microorganisms such as Sacchromyces cerevisiae.
Original languageEnglish
JournalNutraceutical Business & Technology
Publication date2009
Volume5
Issue6
Pages44-45
ISSN17458307
StatePublished
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