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Bifidobacterium spp. as functional foods: A review of current status, challenges, and strategies.
He, Bao-Lin; Xiong, Yong; Hu, Teng-Gen; Zong, Min-Hua; Wu, Hong.
Afiliación
  • He BL; School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.
  • Xiong Y; School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.
  • Hu TG; Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou, China.
  • Zong MH; School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.
  • Wu H; School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.
Crit Rev Food Sci Nutr ; 63(26): 8048-8065, 2023.
Article en En | MEDLINE | ID: mdl-35319324
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Probióticos / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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PubMed Links
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Probióticos / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China