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J-GLOBAL ID:201802278081432707
整理番号:18A0267624
発酵食品の健康効果:微生物叢とそれを越えて【Powered by NICT】
Health benefits of fermented foods: microbiota and beyond
著者 (12件):
Marco Maria L
(Department of Food Science & Technology, University of California, Davis, USA)
,
Heeney Dustin
(Department of Food Science & Technology, University of California, Davis, USA)
,
Binda Sylvie
(Danone Nutricia, Centre Daniel CArasso, Avenue de la Vauve - Route Departementale 128, 91120 Palaiseau, France)
,
Cifelli Christopher J
(National Dairy Council, 10255 W. Higgins Road, Rosemont, IL 60018, USA)
,
Cotter Paul D
(Teagasc Food Research Centre, Moorepark and APC Microbiome Institute, Cork, Ireland)
,
Foligne Benoit
(Lille Inflammation Research International Center, Inserm U995, University of Lille, CHRU de Lille, France)
,
Gaenzle Michael
(University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada)
,
Kort Remco
(Netherlands Organization for Applied Scientific Research (TNO), Microbiology and Systems Biology, Zeist and VU University Amsterdam, Department of Molecular Cell Biology, Amsterdam, The Netherlands)
,
Pasin Gonca
(California Dairy Research Foundation, 501 G Street, #203, Davis, CA 95616, USA)
,
Pihlanto Anne
(Natural Resources Institute Finland, Myllytie 1, 31600 Jokioinen, Finland)
,
Smid Eddy J
(Wageningen University, Laboratory of Food Microbiology, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
,
Hutkins Robert
(Department of Food Science and Technology, 258 Food Innovation Center, University of Nebraska - Lincoln, Lincoln, NE 68588-6205, USA)
資料名:
Current Opinion in Biotechnology
(Current Opinion in Biotechnology)
巻:
44
ページ:
94-102
発行年:
2017年
JST資料番号:
W0243A
ISSN:
0958-1669
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)