Securing the supply of functional ingredients.

Jochen Förster, S. Sassi

Research output: Contribution to journalJournal articleResearchpeer-review


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

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