Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products

Autor: Tiziana Silvetti, Milena Brasca, Stefano Morandi

Publikováno v: Microbiology in Dairy Processing
Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, pp. 251–278. New York: J. Wiley & sons, 2017
info:cnr-pdr/source/autori:Silvetti, Tiziana; Morandi, Stefano; Brasca, Milena/titolo:Lactic acid bacteria: A cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro/editore: /anno:2017
Microbiology in Dairy Processing: Challenges and Opportunities, edited by Poltronieri Palmiro, CNR ISPA, pp. 251–278. Stamford, Conn.: Wiley, 2017
info:cnr-pdr/source/autori:Silvetti Tiziana, Morandi Stefano, Brasca Milena/titolo:Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy products/titolo_volume:Microbiology in Dairy Processing: Challenges and Opportunities/curatori_volume:Poltronieri Palmiro, CNR ISPA/editore: /anno:2017

The functional food and nutraceuticals market is experiencing an increasing trend worldwide. Nutraceuticals refer to food compounds in the diet, or food supplements, able to sustain a physiological benefit or the prevention and/or treatment of a dise

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5d3dcd24c511c62d7d4cc585da2ffb
https://doi.org/10.1002/9781119115007.ch14

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