1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, PR China
2Department of Food Science and Technology, University of Namibia, Windhoek, Namibia
3Pure Research Products LLC, Boulder, USA
4Wyeth Nutrition, Suzhou, China
1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, PR China
2Department of Food Science and Technology, University of Namibia, Windhoek, Namibia
3Pure Research Products LLC, Boulder, USA
4Wyeth Nutrition, Suzhou, China
1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, PR China
2Department of Food Science and Technology, University of Namibia, Windhoek, Namibia
3Pure Research Products LLC, Boulder, USA
4Wyeth Nutrition, Suzhou, China
1School of Food Science and Engineering, Harbin Institute of Technology, Harbin, PR China
2Department of Food Science and Technology, University of Namibia, Windhoek, Namibia
3Pure Research Products LLC, Boulder, USA
4Wyeth Nutrition, Suzhou, China
Copyright © 2014 Nditange Shigwedha, Liubov Sichel, Li Jia, Lanwei Zhang et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Shigwedha, N. , Sichel, L. , Jia, L. and Zhang, L. (2014) Probiotical Cell Fragments (PCFs) as “Novel Nutraceutical Ingredients”.
Journal of Biosciences and Medicines,
2, 43-55. doi:
10.4236/jbm.2014.23007.