Health benefits and risks of fermented foods-the PIMENTO initiative
发酵食品的健康益处和风险——PIMENTO 倡议
期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2024.1458536
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I Hosoglu, A