Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/134306
Title: The coming of age of probiotics
Authors: Lee, Y.-K. 
Salminen, S.
Issue Date: Jul-1995
Citation: Lee, Y.-K., Salminen, S. (1995-07). The coming of age of probiotics. Trends in Food Science and Technology 6 (7) : 241-245. ScholarBank@NUS Repository.
Abstract: Recent advances in probiotic research have finally confirmed the health benefits of some probiotic bacterial strains. In addition to their application to dairy products, probiotic bacteria are now being applied to new food products including fermented cereals, infant formulae and therapeutic foods. It is very important to be able to enhance the stability of probiotic bacteria both in old and new applications in order to expand their new uses and also to guarantee minimum effective doses for particular products. © 1995.
Source Title: Trends in Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/134306
ISSN: 09242244
Appears in Collections:Staff Publications

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