| 摘要 |
Food comprises at least 95 wt.% of fruit- and/or vegetable preparations, 0.005-5 wt% of a mixture of at least two ingredients comprising antioxidants, food fermentates and food extracts, and at least 10 6>colony forming unit/ml of probiotic germs, where the product has a pH-value of greater than 4-4.6. |
