The Clash of Microbiomes: From the Food Matrix to the Host Gut

Food fermentation has led to the improvement of the safety characteristics of raw materials and the production of new foodstuffs with elevated organoleptic characteristics. The empirical observation that these products could have a potential health benefit has garnered the attention of the scientifi...

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Detalles Bibliográficos
Autores principales: Kiousi, Despoina Eugenia, Chorianopoulos, Nikos, Tassou, Chrysoula C., Galanis, Alex
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Perspective
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780850/
https://www.ncbi.nlm.nih.gov/pubmed/35056566
http://dx.doi.org/10.3390/microorganisms10010116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780850/
https://www.ncbi.nlm.nih.gov/pubmed/35056566
http://dx.doi.org/10.3390/microorganisms10010116

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