Traditional Fermented Foods as an Adjuvant Treatment to Diabetes-Reference-Cited by-同舟云学术

Traditional Fermented Foods as an Adjuvant Treatment to Diabetes

Published:2020-11-11 Issue:4 Volume:9 Page:242-250
ISSN:2196-7865
Container-title:Current Geriatrics Reports
language:en
Short-container-title:Curr Geri Rep

Author:

de Almeida Souza Caroliny,de Oliveira Ícaro Alves Cavalcante Leite,de Oliveira Rolim Victoria Ananias,Bogsan Cristina Stewart Bittencourt^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Geriatrics and Gerontology

Link

http://link.springer.com/content/pdf/10.1007/s13670-020-00337-3.pdf

Reference80 articles.

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3. El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr. 2020;60(1):11–32.

4. Dimidi E, Dashti SR, Rossi M, Whelan K. Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 2019:5:11:8:E1806.

5. Bogsan CS & Todorov SD. Brazilian kefir: from old to the new world. In: Fermented Foods of Latin America. CRC Press. pp. 98–114. 2017.

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