Fermented foods: a perspective on their role in delivering biotics
- DOI
- 10.3389/fmicb.2023.1196239
- Published
- 2023-05-12
- Container
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fmicb.2023.1196239,
title = {Fermented foods: a perspective on their role in delivering biotics},
author = {Gabriel Vinderola and Paul D. Cotter and Miguel Freitas and Miguel Gueimonde and Hannah D. Holscher and Patricia Ruas-Madiedo and Seppo Salminen and Kelly S. Swanson and Mary Ellen Sanders and Christopher J. Cifelli},
year = {2023},
journal = {Frontiers in Microbiology},
doi = {10.3389/fmicb.2023.1196239},
url = {https://doi.org/10.3389/fmicb.2023.1196239}
}RIS
TY - JOUR TI - Fermented foods: a perspective on their role in delivering biotics AU - Gabriel Vinderola AU - Paul D. Cotter AU - Miguel Freitas AU - Miguel Gueimonde AU - Hannah D. Holscher AU - Patricia Ruas-Madiedo AU - Seppo Salminen AU - Kelly S. Swanson AU - Mary Ellen Sanders AU - Christopher J. Cifelli PY - 2023 JO - Frontiers in Microbiology DO - 10.3389/fmicb.2023.1196239 UR - https://doi.org/10.3389/fmicb.2023.1196239 ER -
APA
Vinderola, G., Cotter, P. D., Freitas, M., Gueimonde, M., Holscher, H. D., Ruas-Madiedo, P., Salminen, S., Swanson, K. S., Sanders, M. E., & Cifelli, C. J. (2023). Fermented foods: a perspective on their role in delivering biotics. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2023.1196239
Source records
- crossref · retrieved 2026-09-25T18:30:31.622Z