Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives.

Emmanuel-Fashagba MA, Obafemi YD, Oranusi SU

DOI: 10.3389/fnut.2026.1839155
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1839155,
  title = {Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives.},
  author = {Emmanuel-Fashagba MA and Obafemi YD and Oranusi SU},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1839155},
  url = {https://doi.org/10.3389/fnut.2026.1839155}
}

RIS

TY  - JOUR
TI  - Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives.
AU  - Emmanuel-Fashagba MA
AU  - Obafemi YD
AU  - Oranusi SU
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1839155
UR  - https://doi.org/10.3389/fnut.2026.1839155
ER  -

APA

MA, E., YD, O., & SU, O. (2026). Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1839155

Source records

pubmed · retrieved 2026-09-26T22:54:09.043Z