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

Arghya Mukherjee, Birsen Yılmaz, Elena Bartkiene, Joao Miguel Rocha

Open source

DOI: 10.3389/fmicb.2026.1923421
Published: 2026-07-20
Container: Frontiers in Microbiology
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2026.1923421,
  title = {Editorial: Mechanisms of fermented foods and interactions with the gut microbiome},
  author = {Arghya Mukherjee and Birsen Yılmaz and Elena Bartkiene and Joao Miguel Rocha},
  year = {2026},
  journal = {Frontiers in Microbiology},
  doi = {10.3389/fmicb.2026.1923421},
  url = {https://doi.org/10.3389/fmicb.2026.1923421}
}

RIS

TY  - JOUR
TI  - Editorial: Mechanisms of fermented foods and interactions with the gut microbiome
AU  - Arghya Mukherjee
AU  - Birsen Yılmaz
AU  - Elena Bartkiene
AU  - Joao Miguel Rocha
PY  - 2026
JO  - Frontiers in Microbiology
DO  - 10.3389/fmicb.2026.1923421
UR  - https://doi.org/10.3389/fmicb.2026.1923421
ER  -

APA

Mukherjee, A., Yılmaz, B., Bartkiene, E., & Rocha, J. M. (2026). Editorial: Mechanisms of fermented foods and interactions with the gut microbiome. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2026.1923421

Source records

crossref · retrieved 2026-09-27T10:27:07.536Z