Securing the supply of functional ingredients.
Publication: Research - peer-review › Journal 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 language | English |
|---|---|
| Journal | Nutraceutical Business & Technology |
| Publication date | 2009 |
| Volume | 5 |
| Journal number | 6 |
| Pages | 44-45 |
| ISSN | 17458307 |
| State | Published |
ID: 12311321