发酵技术在人体健康功能食品开发中的应用

Fermentation Technology Pub Date : 2012-01-30 DOI:10.4172/2167-7972.1000E102

H. Yadav, Shalini Jain, Reza Rastamanesh, A. Bomba, R. Catanzaro, F. Marotta

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引用次数: 14

摘要

1美国国立卫生研究院糖尿病、消化和肾脏疾病研究所(美国马里兰州贝塞斯达)2伊朗德黑兰国家营养与食品技术研究所shahid Beheshti医学科学大学(伊朗德黑兰)3斯洛伐克科希策大学实验医学研究所(Pavol Josef Safarik University of Kosice) 4意大利卡塔尼亚大学内科学系(卡塔尼亚大学)5ReGenera衰老干预研究小组(米兰

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Fermentation Technology in the Development of Functional Foods for Human Health: Where We Should Head.

1National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland, USA 2Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Tehran, Iran 3Institute of Experimental Medicine, Pavol Josef Safarik University of Kosice, Slovakia 4Dept of Internal Medicine, University of Catania, Catania, Italy 5ReGenera Research Group for Aging-Intervention, Milano, Italy

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Fermentation Technology

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