The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1759-5053
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods ; day:4 ; month:1 ; year:2021 ; pages:1-13
Nature reviews / Gastroenterology & hepatology. Gastroenterology & hepatology ; (4.1.2021), 1-13
- Urheber
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Marco, Maria L.
Sanders, Mary Ellen
Gänzle, Michael G.
Arrieta, Marie Claire
Cotter, Paul D.
Vuyst, Luc De
Hill, Colin
Holzapfel, Wilhelm
Lebeer, Sarah
Merenstein, Dan
Reid, Gregor
Wolfe, Benjamin E.
Hutkins, Robert
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1038/s41575-020-00390-5
- URN
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urn:nbn:de:101:1-2021020603255564538083
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:23 MESZ
Datenpartner
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Beteiligte
- Marco, Maria L.
- Sanders, Mary Ellen
- Gänzle, Michael G.
- Arrieta, Marie Claire
- Cotter, Paul D.
- Vuyst, Luc De
- Hill, Colin
- Holzapfel, Wilhelm
- Lebeer, Sarah
- Merenstein, Dan
- Reid, Gregor
- Wolfe, Benjamin E.
- Hutkins, Robert
- SpringerLink (Online service)
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Traditional Brazilian fermented foods: cultural and technological aspects
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