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- W2393054361 abstract "The origin of functional foods was extensive including plants, animals and microorganisms. Functional foods gained from microorganism by means of fermentation were mainly functional factors and foods made by biotechnology. Some func- tional factors, existed in natural but their concentration are very low, could be enriched by microorganisms. Presently, gaining functional foods by microorganisms is a hot research point in functional foods study. These functional foods mainly include fungous polysaccharides, functional oil, microecologics, functional oligosaccharides, L-carnitine, bioactive peptides and monascus." @default.
- W2393054361 created "2016-06-24" @default.
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- W2393054361 date "2005-01-01" @default.
- W2393054361 modified "2023-09-23" @default.
- W2393054361 title "Review of Functional Foods from Microorganisms" @default.
- W2393054361 hasPublicationYear "2005" @default.
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