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Editorial: mechanisms of fermented foods and interactions with the gut microbiome

2026-07-20Editorial de revista Acesso aberto
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dc.contributor.authorMukherjee, Arghya
dc.contributor.authorYilmaz, Birsen
dc.contributor.authorBartkiene, Elena
dc.contributor.authorRocha, João Miguel
dc.date.accessioned2026-08-13T15:44:26Z
dc.date.available2026-08-13T15:44:26Z
dc.date.issued2026-07-20
dc.identifier.doi10.3389/fmicb.2026.1923421
dc.identifier.other2145e4ea-550c-43d0-ad0e-91fae4e13a3c
dc.identifier.pmcPMC13429591
dc.identifier.pmid42548609
dc.identifier.urihttp://hdl.handle.net/10400.14/59119
dc.identifier.wos001838444700001
dc.language.isoeng
dc.publisherFrontiers Media SA
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFermented foodseng
dc.subjectGut microbiomeeng
dc.subjectGut-organ axeseng
dc.subjectLactic acid bacteriaeng
dc.subjectProbioticseng
dc.titleEditorial: mechanisms of fermented foods and interactions with the gut microbiome
dc.typeeditorial
dspace.entity.typePublication
oaire.citation.volume17
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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