Securing the supply of functional ingredients.

Jochen Förster, S. Sassi

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Volume5
Issue number6
Pages (from-to)44-45
ISSN1745-8307
Publication statusPublished - 2009
Externally publishedYes

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