HIDROX™ for food and supplements

被引：0
|
作者：
Fleuhmann, Beat
机构：
来源：
AGRO FOOD INDUSTRY HI-TECH | 2007年 / 18卷 / 01期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：10 / 11
页数：2
相关论文
共 50 条
  • [41] Labelling requirements for food supplements in the EU
    Coppens, Patrick
    AGRO FOOD INDUSTRY HI-TECH, 2013, 24 (04): : 14 - 15
  • [42] Referee analysis of probiotic food supplements
    Elahi, Selvarani
    Farnell, Peter
    Thurlow, Kevin J.
    Scotti, Claudio
    Varnam, Alan H.
    FOOD CONTROL, 2008, 19 (09) : 925 - 929
  • [43] Food supplements consumption by bodybuilding athletes
    Cardoso Pecanha, Marcirio Antonio
    Navarro, Francisco
    Maia, Tauan Nunes
    RBNE-REVISTA BRASILEIRA DE NUTRICAO ESPORTIVA, 2015, 9 (51): : 215 - 222
  • [44] Food supplements: growth slows down
    Costa, C.
    CAHIERS DE NUTRITION ET DE DIETETIQUE, 2019, 54 (03): : 140 - 141
  • [45] Contaminants: a dark side of food supplements?
    Costa, Joao Guilherme
    Vidovic, Bojana
    Saraiva, Nuno
    Costa, Maria do Ceu
    Del Favero, Giorgia
    Marko, Doris
    Oliveira, Nuno G.
    Fernandes, Ana Sofia
    FREE RADICAL RESEARCH, 2019, 53 : 1113 - 1135
  • [46] ESSENTIAL FATTY ACIDS AS FOOD SUPPLEMENTS
    AAESJORGENSEN, E
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (04) : 246 - 249
  • [47] Food supplements pass health check
    Perks, B
    CHEMISTRY WORLD, 2005, 2 (02): : 8 - 8
  • [48] 66% OF AMERICANS CONSUME FOOD SUPPLEMENTS
    Costa, C.
    CAHIERS DE NUTRITION ET DE DIETETIQUE, 2012, 47 (05): : 217 - 217
  • [49] Intoxications with food supplements: an underestimated risk?
    Glaser, Nina
    Brandner, Michael
    Feistkorn, Esther
    Begemann, Kathrin
    Desel, Herbert
    CLINICAL TOXICOLOGY, 2018, 56 (06) : 565 - 565
  • [50] Consumption of plant food supplements in the Netherlands
    Jeurissen, Suzanne M. F.
    Buurma-Rethans, Elly J. M.
    Beukers, Marja H.
    Jansen-van der Vliet, Martine
    van Rossum, Caroline T. M.
    Sprong, R. Corinne
    FOOD & FUNCTION, 2018, 9 (01) : 179 - 190
12345