Fermented foods and gastrointestinal health: underlying mechanisms
Author:
Publisher
Springer Science and Business Media LLC
Subject
Gastroenterology,Hepatology
Link
https://www.nature.com/articles/s41575-023-00869-x.pdf
Reference381 articles.
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3. Mackowiak, P. A. Recycling Metchnikoff: probiotics, the intestinal microbiome and the quest for long life. Front. Public. Health 1, 52 (2013).
4. Tamang, J. P. et al. Fermented foods in a global age: East meets West. Compr. Rev. Food Sci. Food Saf. 19, 184–217 (2020).
5. Marco, M. L. et al. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat. Rev. Gastroenterol. Hepatol. 18, 196–208 (2021).
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