Development of Functional Foods

Abstract

Recent advances in intestinal microbiota research are the background for the appearance of functional foods. Lactic fermentation products are included in the functional foods and classified into 3 groups based on their mechanisms of action: probiotics, prebiotics and biogenics. Probiotics are viable microorganisms, such as lactobacilli and bifidobacteria… (More)
DOI: 10.12938/bmfh.33.117

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Citation Velocity: 19

Averaging 19 citations per year over the last 3 years.

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