• 微生物作为食品中【益生菌】的规范

  •     参考文献   

    [1] Binda, S., Colin, H., Eric, J., David, O., Bruno, P., Mary, E. S., Annie, T., Arthur, C. O. (2020). Criteria to qualify microorganisms as ‘probiotic’ in foods and dietary supplements. Front. Microbiol. 11:1400. 资料连结

    [2] FAO/WHO (2002). Guidelines for the Evaluation Of Probiotics in Food. Paris: FAO,1–11. 资料连结

    [3]Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., &Fakiri, E. M. (2013). Health benefits of probiotics: a review. ISRN nutrition, 2013, 481651. 资料连结

    [4]Parker, C. T., Tindall, B. J., and Garrity, G. M. (2019). International Code of Nomenclature of Prokaryotes. Int. J. Syst. Evol. Microbiol. 69, S1–S111. 资料连结

    [5]ISAPP (2018). Minimum Criteria for Probiotics [Online]. Sacramento, CA: InternationalScientific Association for Probiotics and Prebiotics. 资料连结

    [6] ISAPP (2019). Probiotic Checklist: Making a Smart Selection [Online]. Sacramento, CA: International Scientific Association of Probiotics and Prebiotics.  资料连结


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