The coming of age of probiotics

Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/134306

DC Field	Value
dc.title	The coming of age of probiotics
dc.contributor.author	Lee, Y.-K.
dc.contributor.author	Salminen, S.
dc.date.accessioned	2016-12-20T08:45:45Z
dc.date.available	2016-12-20T08:45:45Z
dc.date.issued	1995-07
dc.identifier.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.
dc.identifier.issn	09242244
dc.identifier.uri	http://scholarbank.nus.edu.sg/handle/10635/134306
dc.description.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.
dc.type	Review
dc.contributor.department	MICROBIOLOGY
dc.description.sourcetitle	Trends in Food Science and Technology
dc.description.volume	6
dc.description.issue	7
dc.description.page	241-245
dc.description.coden	TFTEE
dc.identifier.isiut	NOT_IN_WOS
Appears in Collections:	Staff Publications

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