Functional fermented products

Author: You Xin
Publisher:
Publish Date: 2000-01-01
Features: This book systematically introduces new data on oligosaccharides, fungal polysaccharides, sugar alcohols, active peptides, polyunsaturated fatty acids, probiotics, red yeast rice, superoxide dismutase (SOD), metallothionein, L-carnitine, and biological preservatives in terms of their properties, production processes, quality standards, applications, and domestic and international development trends. It also includes appendices such as general standards for health foods, management measures, and labeling regulations. The contributors to this book are experts with years of research and development experience in this field or leaders of national science and technology research projects, ensuring the book's technical authority and practicality.