A systematic review to identify biomarkers of intake for fermented food products

BACKGROUND: Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established. This is in part due to the limitations of current d...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Katherine J., Brouwer-Brolsma, Elske M., Burton-Pimentel, Kathryn J., Vergères, Guy, Feskens, Edith J. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8058972/
https://www.ncbi.nlm.nih.gov/pubmed/33882831
http://dx.doi.org/10.1186/s12263-021-00686-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8058972/
https://www.ncbi.nlm.nih.gov/pubmed/33882831
http://dx.doi.org/10.1186/s12263-021-00686-4

Ejemplares similares