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 language | English |
|---|---|
| Journal | Nutraceutical Business & Technology |
| Volume | 5 |
| Issue number | 6 |
| Pages (from-to) | 44-45 |
| ISSN | 1745-8307 |
| Publication status | Published - 2009 |
| Externally published | Yes |
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