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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |