Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention
- DOI
- 10.3389/fnut.2026.1818528
- Published
- 2026-06-23
- Container
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1818528,
title = {Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention},
author = {Saleh A. Alsanie},
year = {2026},
journal = {Frontiers in Nutrition},
doi = {10.3389/fnut.2026.1818528},
url = {https://doi.org/10.3389/fnut.2026.1818528}
}RIS
TY - JOUR TI - Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention AU - Saleh A. Alsanie PY - 2026 JO - Frontiers in Nutrition DO - 10.3389/fnut.2026.1818528 UR - https://doi.org/10.3389/fnut.2026.1818528 ER -
APA
Alsanie, S. A. (2026). Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2026.1818528
Source records
- crossref · retrieved 2026-11-09T20:21:19.982Z